Gougères, from my new Dorie Greenspan cookybooky:
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One read through the cookbook, and it’s obvious she has absolutely no respect for tradition, which makes me love her even more, and about every other recipe, she has a little sidebar extolling readers to put their own stamp on whatever it is she’s making.
I don’t generally like nuts cooked in anything, but I stuck to her recipe, since I’d never made it before (nor have I ever made gougères before…nor had I ever eaten one, as I detest choux pastry), but…the walnuts are so mild and soft, they work really well, so I’d be inclined to make these this way again.