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« The Circle Game: French Round-abouts | Main | The Evolution of the French Boulangerie »



Amela Durbin

A roundabout was added to my town a few years ago and it was quite controversial. Some neighborhoods in my area already had roundabouts before the one at a major intersection was constructed.

Suzanne Dunaway

Melissa’s recipe does not mention when to put in the cheese so I just stirred into the batter at the last minute I think the recipe just forgot to say when the cheese goes in.

Jane Williamson

How funny.
I made a Gooseberry Stirabout the other day.
We had frozen gooseberries in the freezer.
You can find the recipe on line. It is Katie Stewart's from The Times Cookbook.
It is basically a rich batter using the yolks of two eggs.
You make it beforehand and mix caster sugar and the fruit and add the two whites whipped up and then folded into the batter mix.
You cook it in a tin with melted butter and then in the oven at 200 degrees.
You can use any type of fruit you want of course.

Vicky from Athens

I can’t wait to try this, My Mother used to make popovers so your post today brought back delicious memories! For the readers, I’d like to recommend “The Extraordinary Life of Sam Hell”, No, Hell is not a typo, I thought it was quite a page turner,
Please keep the mouthwatering posts coming!
BTW,,,I love roundabouts!


If you take a paring knife and cut a small slit in the side of each of the gougères as they cool then they will stay poofy. You can also fill them with pasty cream once they are cool.


Lynn,these recipes have just dropped in from heaven!!
What a chef you are!!
THIS is dinner tonight!!YUM!!!
Also really enoyed Small Village In France.I have been reading her for awhile now,and this latest blog absolutely gives meaningful ways to appreciate life--which as we all know,seems to race by way too quickly.
Thank you again!
PS Congratulations to Sharron and Herm!!

Suzanne Hurst

Thanks so much for the recipes. A friend sent me a Dutch Baby recipe, which I've made often, but I think she uses 1/2 C of sugar, and I don't like sweets much, so when I make it, I just use 1 Tablespoon of lemon curd in mine. I bet I'd love the savory version with Gruyere. I have made gougeres before for my writers group. They are better served hot though, I think. I'm saving both recipes. Merci beaucoup!


The Gruyère Puff was a success using “00” Italian flour. I was unsure when to add the cheese so mixed it in with eggs. Served with Fortnum & Mason’s chilli lilli pickle relish at lunch. It was light and delicious. The baking fragrance was wonderful, too.

Colleen Taylor

I've often thought of making that oven pancake but now you've inspired me to do this. I do make the best cream puffs with a filling that's to die for. The recipe was given to me by an old Italian woman many years ago. It's one of my well guarded recipes. Thank you for these recipes. Happy Valentines Day Lynn!

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