Help with Gougeres - they came out hard & dense not light & airy
My recipe is basically the same. Occasionally the gougeres puff, crisp and brown perfectly—-only to collapse when on the cooling rack.
Any ideas as to why? This makes me nuts because when the recipe turns out perfectly they are terrific.
Thank you. Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude