cheese/ classics/ dessert/ Dorie Greenspan/ easy everyday/ French/ puff pastry

Vermont Cheddar Gougères | Baking with Dorie

The more times I work with the choux or the cream puff dough, the more I find myself enjoying the process. We’ve made a few of Dorie’s choux recipes; the last one was the cream puff with crackle and cream. The cheddar gougères are the latest and a savory version of the dough.

I choose the aged Vermont sharp cheddar instead of Gouda for personal reasons. As an alpine racer, I spend a long stretch of time training in Vermont during the winter season. Vermont is not only known for its maple syrup, its dairy farm produce are just as fantastic. Now in May, I’m really missing the mountain air, the snow, the adrenaline as well as the cheeses and ice cream.

The reason I enjoy Dorie’s latest choux recipe is the fact that you can shape the dough and then freeze the puffs. This is a tip Dorie got from French pastry chef Pierre Hermé. It transforms the dough from the realm of fancy to the everyday. I’m all for that!

When you are ready to bake, transfer the puffs on a sheetpan into a 350°F oven for 30 minutes. Let them rest for 15 minutes with the oven turned off. These puffs are more delicious when they are warm and crispy. This piece of information is transformative; I’d always have freshly baked gougère when I need them. I can’t think of anything better for après-ski than having some Vermont Cheddar gougères!

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6 Comments

  • Reply
    Mardi (eat. live. travel. write.)
    May 28, 2024 at 4:46 pm

    The freezing tip is a game changer!

    • Reply
      Shirley @ Everopensauce
      June 3, 2024 at 10:26 am

      Yes, freezing works. Your tips on baking at 425°F and the combo flavor of aged cheddar and Piment d’Espelette are also spot on. Thanks!

  • Reply
    Kayte
    May 28, 2024 at 7:15 pm

    Your post was so interesting, as it always is, no surprise there, but so fun to read about your alpine racing career, that’s pretty special and unique. Your photo makes them look perfect, I wish I had gone out and gotten some cumin seeds to use now that I have seen how pretty yours look with them. I agree, the more we make these, the easier they seem, and freezing the dough is a great idea.

  • Reply
    Kim
    May 30, 2024 at 10:59 am

    Well, first off…hope you are having an amazing time in Crete! I feel like I learned more about you on this post…I knew you skied, but alpine racing takes that idea to a whole new level! So cool! I agree with you…living in Vermont you needed to use cheddar haha! They look great! Enjoy your trip!

    • Reply
      Shirley @ Everopensauce
      June 3, 2024 at 10:30 am

      Visiting Crete and living in Vermont drive home the notion of eating locally and farm-to-table, for sure!

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