Make Ahead
Pub Gougères with Anchovy and Cayenne
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19 Reviews
Philly
February 23, 2018
It would be good to know how many this recipe makes? Also agree that it would be good to have metric measurements as well (as Silvia suggests), after all this is a international website!
Broccolini Q.
December 29, 2014
The hit of our Christmas Eve seven fish seafood feast. Next time I'll amp up the anchovies. These are Red Lobster Cheddar Biscuits hacked.
marymary
October 14, 2014
I get giddy when I come across a cool recipe and find that I already have all the ingredients. Can't wait to make these using my anchovy paste as a sub.
Manhattan T.
February 22, 2014
Used a bit of anchovy paste with great results. Instead of baking immediately, I piped them onto parchment, froze them on the cookie sheet then rolled 'em up in the parchment, stuck 'em in a large ziplock and chucked them back in the freezer. I pull them out about 20 minutes before popping them in the oven and bake them as needed. They only bake about 4 minutes longer this way -- and having fresh gougeres on a whim is a lovely thing!
creamtea
June 22, 2012
Oh, yum. These sound so good,I would probably polish off the whole batch when no one was looking Congratulations!
savorthis
June 21, 2012
I made these as well and agree with summer of eggplant. Mine also did not puff a ton but I am in the mile high city so that might be it. They were great plain, but we also stuffed ours with tomato jam, arugula and grilled chicken for dinner.
aargersi
June 7, 2012
Man these sound amazing, I may have to make them tomorrow night!
aargersi
June 13, 2012
Made these Saturday - SO GOOD! I had a houseful all ready willing and able to burn their lips in order to get one. They were a HUGE hit - just the perfect bite of anchovy in tasty cheesy puffs, without being overwhelming
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