Dominique Ansel Makes Cheesy Gougères

MUNCHIES visited French pastry chef Dominique Ansel’s workshop in NYC to make decadent cheese-filled gougères: crunchy, savory puff pastries stuffed with melted cheese. Dominique’s gougères feature a gooey béchamel made with Comté and mozzarella cheese and are fried with a crispy panko crust. Check out the recipe here: www.vice.com/en/article/qj8ew...
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[@batman113100]

just wanna say I had an apple tart from his bakery like 6 years ago that I still think about to this day, shit was mind blowingly good. this guy knows his stuff

[@eddy-currents]

He's an insanely good teacher/instructor, extremely clear instructions and great tips!

[@wiliamperezrodriguez7590]

Perfectly explained, step by step. The very best teacher, cause, he offers detailed points, notes and tips. He is very clear and crean. Gougère with Mornay Sauce, AWESOME . Thanks everyones!!! Bless!!!

[@wiliamperezrodriguez7590]

Mornay sauce incluye Bechanel, egg yolk and cheese

[@joebobst8423]

it's amazing to see a pro do it and explain all the little steps you don't think are steps.

[@julienlamelas]

Everyone should watch Anthony Bourdain’s episode of Raw Craft with him. It is beautiful

[@noahxfence]

Don't be discouraged. Even a pro like Dominique makes mistakes 🙃

[@rosie_._youtube]

I hope the DA Kitchen reopens up soon. I can't wait. I love that the recipe kept adding interesting steps. Thanks

[@wiliamperezrodriguez7590]

I am Stiller loving this recipe. It is great texture and an awesome flavor

[@octivesoulyo]

Enjoyed the video... 👏 uncommon tips 👏

[@wiliamperezrodriguez7590]

This recipe cactched me from the first view. And of course, I cooked.... awesome. Thanks a lot for this pleasure and tips.

[@fearsfiltered]

It looks like a lot of cheese, cuz it is. My man!

[@nazgul7914]

Dominique Ansel is like the Pep Guardiola of the Pastry world

[@HowToCuisine]

Never had gougère like this! Incredible! 😍

[@MyPragna]

Dominique is my fav chef muaah

[@mrloboto]

He's a legend

[@emilynowak7952]

Hear me out: croque-en-bouche but with these instead.

[@aptaylor75]

That would be insane! great idea.

[@justadjustor8993]

Lawdy lawd, *yes*

[@babayo3115]

the best pastry chef in the world

[@harshitsinghvi6158]

Please open the dominique Anselm bakery back in London

[@whatup2359]

Happy Sunday everyone

[@whatup2359]

@Juice you like black panther

[@whatup2359]

@Juice I worked on some of the production for the movie lol

[@MonkyDollqueen]

Amzing

[@elnino4445]

OK Dominique ready to take a pic for the thumbnail? *Oui* OK since ur making cheese pastry can u say cheeeese *Ok. Fromaaaage* No cheeeese *Fromaaaaage* Screw it.

[@Mitsubachi2529]

🎶🎶I love cheesy poofs. You love cheesy poofs. If we didn't eat cheesy poofs, We'd be LAME!🎶🎶 😝😊😂😂😂

[@christines5684]

what an interesting way to make gougeres! Looks soo cheesy

[@dylanbushmire2623]

You should go to shortys in Washington pa it’s near Thomas Jefferson college on west chestnut street they got like a 10 minute hotdog with fries with some of the best gravy on the face of the earth

[@jmlepunk]

Sounds boring as fuck

[@kdogggggggggggg]

Pané gougeres new one for me

[@ilcapitanozurg]

4th I feel the power

[@chefbrian78]

Is there a recipe out for this?

[@whatup2359]

😋

[@travixx07]

Béchamel with cheese, AKA a mornay sauce

[@SirGuido]

I was looking for this comment. Cmon chef! You're French!

[@beurredecacahuetes]

@@SirGuido No, technically Mornay has egg yolks in it

[@wiliamperezrodriguez7590]

@@beurredecacahuetes thanks for clarifying

[@sislertx]

Milk...never heard of it...hmm... Well i just messed up my second batch This video is helping a lot

[@kathybyrd8765]

If you don't have a piping bag could you use a small cookie scoop?

[@patheticandaesthetic1413]

im no expert but a ziploc bake would do the trick if u have one

[@ItsJusHP]

☑️🔥

[@elnino4445]

I've made his chocolate cake recipe

[@bethjay5225]

Do you have to use milk? I've used water in the past.....

[@Sakja]

He seems very down to earth and I love a chef who maintains his weight over time.

[@thebigdawgj]

Down to earth? Dude tried to copyright his croissant donut and sue anyone who tried to make their own.

[@Sakja]

@@thebigdawgj Tried? Cronuts are officially trademarked now. People should get paid for their work.

[@thebigdawgj]

@@Sakja That makes it worse. Sure, pay the man for his product. But to trademark it is a dick move.

[@SK371]

Anyone try this? Tell me how it turned out

[@evelienbritta]

I think my cheesy dreams are coming true

[@ktolwal]

thats cheesy 🧀

[@evelienbritta]

@@ktolwal don't be crusty! I'm gonna get in a funk.

[@ktolwal]

@@evelienbritta oh don't, lets put some cheese in the crust'y

[@theblobfish9614]

Pate a choux in german is called "windbeutel" literally "windbags" or "airbags". Most romantic language ever

[@Johncllctn]

whats his skin's secret tho lol

[@ryannordheimer]

This

[@divahuntyfierce]

Butter lol

[@cashox4]

You know where those gougeres belong ! ;)

[@revmotor]

I don’t care for that cheesy pastry, but that is a nice kitchen.

[@whatup2359]

😁

[@rylishashimada268]

French mozzarella sticks 😆

[@BadulTheGuru]

Guys it's not "patashu" it's pate a choux...

[@magranamx]

I can’t believe a channel as big as Vice does the beginner mistake of not showing the dent in the dough that chef Ansel was trying to show the viewers. It’s not that hard or expensive to do a reshoot if the camera operator screwed up the first take

[@Sphynx823]

What is a gougere

[@ianchrismejarito5710]

Chef Wolfgang doesn't use plastic spatula..If you don't want your food to taste like plastic..

[@warioblast]

Ca se mange comment ? Chaud, froid, tiède ?

[@woozertoo]

I would think eaten warm would be best.

[@whatup2359]

Im a bit of a goofball lol

[@GAGANDEEP91]

We call them cheese puff

[@elsalisa146]

He’s taken Gougeres over the top with bechamel. I like them traditional they lighter and stay crispy.

[@kaligula785]

Mozzarella sticks with extra steps

[@omar6679]

Noice

[@whatup2359]

That cheese makes me hot

[@ropro9817]

So basically, it's deep fried cheese

[@jmlepunk]

Yeah nah

[@Sincer21212121]

Wet hand dry hand bro

[@makielski]

Poutine inversée

[@louishoey]

this guys a pro 🤔 its called a slotted spoon.

[@talenkirk8279]

As a wisconsinite, I can tell you, that is just a shitty cheese curd

[@andrewc2381]

haha this fool wants his shops back.