Joanne Chang’s Baking Demonstration of Gougere


As a foodie, I was excited to meet Joanne Chang today at TAGS Kitchen Hardware store. She is the chef and owner of my favorite bakery/café, Flour and a co-owner/chef of Myers and Chang Restaurant with her husband, Christopher Myers.  She just came out with a new cookbook, Flour Two, a sequel to her first book, Flour: Spectacular Recipes from Boston’s Flour Bakery + Café.  Unlike the first book, Flour Two focuses more on savory dishes and less on desserts. During the event at TAGS, Joanne said she decided to write this book because of two reasons. One, she originally wanted to have a savory foods chapter in the first Flour book but the publisher said she did not have enough room. Two, a lot of people have been emailing her requesting that she comes out with Flour book including savory recipes.


At TAGS Kitchen Hardware store, she did a cooking demonstration of baking Gougeres based on the French pastry pate a choux.  The recipe consists of eggs, flour, water, salt, sugar and the main ingredient, gruyere cheese.  You first mix the flour, water, salt and sugar up in a low heat pan before putting it in a mixer with the eggs. Once the ingredients are well-mixed, you transfer the ingredients to a piping bag and pipe them into a baking sheet. If you don’t have a piping bag, Joanne suggests using an ice-cream scooper.


During the demonstration, Joanne gave some helpful cooking tips such as measuring all needed ingredients for a recipe and storing them in Tupperware so you would have them ready beforehand when you start cooking/baking. She also suggests when baking the gougeres, to bake them ahead of time and freeze them and warm them up in the oven before the party. Furthermore, Joanne announced that she is writing a third cookbook focusing on low-sugar desserts!



After the demonstration, me and the other spectators got to taste the gougeres (they were delicious and I ate three!). She also signed her new cookbooks and took some pictures. I ecstatically told Joanne how I love Flour Bakery, her sticky buns, her appearance on Food Network, and how she cleverly uses her math degree to create a math equation for the right stickyness for a sticky bun!


1 Comment (+add yours?)

  1. iyleenismail
    Jan 27, 2014 @ 20:42:51

    Reblogged this on Downton Pastry and commented:

    A blog I’ve written previously.


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