Comments on: Savory Pumpkin and Sage Gougeres (Cheese Puffs)

By: cookincanuck

cookincanuck — Fri, 16 Dec 2011 18:31:47 +0000

Nancypie, I’m not sure what went wrong. The batter is not really stiff, but definitely not runny. You might want to check out the step-by-step photos on my blog (cick the link underneath the title) to see the consistency of my dough.

By: nancypie

nancypie — Fri, 16 Dec 2011 17:13:27 +0000

What did I do wrong? When I added the eggs and pumpkin the batter was runny, not stiff like a cream puff dough. I ended up with biscuits by adding flour. Although the flavor is nice, I know they are not right. Any suggestions?

By: sincitysugar

sincitysugar — Tue, 09 Nov 2010 21:24:49 +0000

I liked this. It was a snap to prepare and not at all fussy. I am going to tinker with it a bit though. I think I’d like the puff itself to have a bit more pumpkin flavor and I need to tone down on the sage. The sage flavor was a little overwhelming for my family. I think it would go very nicely with a sweet-ish butternut squash soup I make or even served fresh and cut open with a warm ham spread of some kind. Great recipe and thanks for submitting it! I will enjoy making it again. Happy cooking!

By: MS Hospitality

MS Hospitality — Fri, 22 Oct 2010 14:13:19 +0000

Thank you so much! Makes sense… I am going to make them
Saturday for a party on Sunday.

By: cookincanuck

cookincanuck — Wed, 20 Oct 2010 18:24:51 +0000

MS Hospitality – I have never tried freezing them, so I don’t know how they’ll react. Instead, I would recommend keeping them in an airtight container, then reheating them for 3-4 minutes in a 375 degree oven just before serving.

By: MS Hospitality

MS Hospitality — Wed, 20 Oct 2010 14:47:57 +0000

cc,
If I make these little darlings the day before my event, can I cool them completely, freeze them and then reheat in the 375 oven?

By: dawnalee

dawnalee — Sun, 17 Oct 2010 16:35:04 +0000

One of the fab.u.lous recipes I made for a wonderful dinner last night. These were a delightful accompaniment to the soup course paired with a savory white broth.

By: dawnalee

dawnalee — Sun, 17 Oct 2010 16:31:40 +0000

Dara, thanks for the clarification, just wanted to be sure I wasn’t missing an ingredient.

I agree with your descriptions since it perfectly describes the texture of the wee morsels. They are delicious.

By: dawnalee

dawnalee — Sat, 16 Oct 2010 13:43:33 +0000

tinafromtexas, I thought that very same thing! Not weird at all. . .lol.

By: cookincanuck

cookincanuck — Fri, 15 Oct 2010 19:45:57 +0000

Thanks so much for all of your comments.

Dawnalee – I labelled these as “cheese puffs” so people that are familiar with the term “gougeres” would have an idea what they were. That being said, these version does not have cheese because I didn’t want the flavor competing with the pumpkin. I’m sorry to be confusing!