Les Petits Chefs make gougères

Scooping gougeres with spoons on eatlivetravelwrite.comIf you’ve been reading this blog for a while now, you’ll know how much I love choux pastry! It’s a French classic – great for sweet and savoury applications and one of my favourite adult classes to teach. People love how easy this pastry is to make but even more, they love how impressive it looks when it’s baked and the reactions from friends – “YOU made that?” It’s one of those things that looks way harder than it actually is – my personal favourite kind of recipes!

I know that kids love making choux too (we’ve made chouquettes and profiteroles before in club with me and some of them were lucky to work with Chef Suzanne Baby at the Gallery Grill) so I mean, obviously this type of recipe is perfect for my cookbook, right? I’ve been working to perfect my choux recipes over the summer and am about *this* close to having them ready for external testers so when the it was suggested that the Petits Chefs make a dish for a reception for a visiting school inspection committee, I knew that I wanted to make gougères with them. Cheesy puffs – what could be better?

The recipe for choux is fairly easy – melt butter into your liquid (milk or water):

Making gougeres with kids on eatlivetravelwrite.comAdd your flour all at once…

Adding flour to liquid when making gougeres on eatlivetravelwrite.comStir, stir, stir…

Making pate a choux on eatlivetravelwrite.comMeanwhile, grate your cheese…

Kids grating cheese for gougeres on eatlivetravelwrite.com Grated cheese for gougeres on eatlivetravelwrite.comAdd your cheese to the choux pastry…

Adding cheese to pate a choux on eatlivetravelwrite.comAnd pipe or spoon them out…

Kids scooping gougeres onto baking trays on eatlivetravelwrite.com Kids making gougeres for a cocktail reception on eatlivetravelwrite.comWhile they bake, clean up your workspace and practice saying “Would you like a gougère? It’s a cheese puff made from choux pastry.” and attempt not to make cheesy (pun not intended) jokes about “shoes” 😉 (Hey, the boys ARE 10-14 so, t’is the age!).  Around 25-ish minutes later…

Gougeres made by kids on eatlivetravelwrite.comAbsolutely perfect gougères!

Full disclosure – there was also a tray of not perfect ones – we dubbed them “cheese buns” – we’re not sure what happened there. The boys’ pastry was very liquidy – not sure if in the business of the afternoon I didn’t measure their flour properly (I normally let them measure everything but time was really tight and I had to prep while they were still in class) or if they just didn’t need the fourth egg (sometimes due to a variety of factors you don’t need all the eggs otherwise it makes the pastry too runny) but in any case it was soupy. I rescued it a little by adding a bit from each of the other two bowls of pastry to thicken it up a little and it was ok to spoon out onto the trays but baked up a little flat. The boys didn’t care too much and they were content for those ones to be their reward for all their hard work. The perfect ones were served up to a crowd of admiring adults who were impressed to hear the boys had made them!

I always say set the bar high and kids will rise to the challenge. Nothing proved me more right than this past Monday. Kids are fearless in the kitchen – we can all learn a lot from their “can do” attitude!

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4 Responses to Les Petits Chefs make gougères

  1. The FoodOlic October 28, 2016 at 13:46 #

    Gougère and chouquette are two of my favorites!! Plus, it’s such a nice activity to do with the kids. OMG! Now I’m sure I won’t stop thinking about biting in one of those, I’ll have to surrender and make them myself, with the help of your recipe. Thanks for sharing!

    • Mardi Michels October 29, 2016 at 09:12 #

      Well you’ll have to wait a while for my recipe but if you know how to make choux pastry you know how to make gougères!

  2. Nicoletta @sugarlovespices October 28, 2016 at 19:19 #

    Love choux pastry, but never made gougères. Now it’s the time 😉 . Those boys are brave and very efficient! Good job everybody!

    • Mardi Michels October 29, 2016 at 09:11 #

      Aw thanks! It’s really not much different from making regular choux!

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