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This savory hors d'oeuvre recipe is adapted from "Martha Stewart's Baking Handbook."




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How would you rate this recipe?
  • Saxophone27
    12 OCT, 2014
    I made this recipe as one of the appetizers for a holiday dinner. Everyone loved them! Reduced the amount of salt to 3/4 tsp. as the cheeses tend to be salty. They were delicious and disappeared in a flash!
    • salonzi31
      23 APR, 2018
      I love Martha Stewart but a lot of her recipes contain errors, wish someone on her staff would proof read. Thank you readers for correcting this error before I make them.
  • vanmills
    9 SEP, 2017
    Savory snack to enjoy with wine. Martha's version is very savory than the traditional recipe with the addition of paprika and parmesan. Salt is definitely needed, as I used only one teaspoon with a double recipe and it was not quite enough. Still very good, though. A hit!
  • MissSook
    21 MAR, 2014
    I double checked the salt with the original recipe from Martha Stewart's Baking Handbook, and it also says 2 teaspoons. I assume table salt is what's called for, not kosher. When I first tasted them, they were a little saltier than I had expected, but not ridiculously so. They are really delicious.
  • Peggy Bradley
    2 MAR, 2014
    I made these today and they are perfect......except too much salt. I should have read the posts before I made them. Reviewing other recipes they asked for much less salt. 3/4 or 1/2 teaspoon only. I wil make them again but unfortunately I froze half the batch before baking.
  • Nataliaelies
    11 DEC, 2013
    yes, I think it's supposed to have only 1 teaspoon of salt. Mine also came out way too salty, but after watching the video I saw that Martha only used 1 teaspoon of salt. Maybe there's a typo in the recipe and it says 2 teaspoons when it should be 1.
  • 729bandit
    7 OCT, 2013
    I recently watched an episode of Martha Bakes and saw her make these delicious looking treats and was anxious to try them out. I would give my attempt a B+. They were light and airy as pate-a-choux should be, but my gougeres were very, very salty. The recipe calls for 2 teaspoons of salt and 1/4 cup of Parmesan cheese. Perhaps the combo of salty cheese and the 2 teaspoons of salt was just too much. Curious if anyone else who has made these has experienced this?

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