Flying For Flavour – Episode 2-17

Your host, Stephanie Piché, and her Flavour Crew serve up interviews, recipes, tips and the occasional bar-side chat...

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Episode Notes

A note from Stephanie...

I am SO excited for this year!


We are focusing on the TRAVEL part of our food, drinks and travel theme by getting out on the road and hopefully dining with YOU!


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Happy New Year!


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Featured Beverages



Moet & Chandon Brut Imperial Champagne


Original Recipe Source:

(Note: We made a quick version for this episode's taping and so we didn't have time to process the frozen mixture before serving. Our "chunky" version was made by scraping the frozen mix with a spoon and then we drizzled a bit more Aperol and rosé over the top.  And if you were wondering which rosé we was Miraval.)

Serves: 4-6 


  • 1 bottle of rosè wine
  • 120 ml / 4 oz. Aperol
  • 90 ml / 3 oz. freshly pressed and strained orange juice
  • 1-2 orange slices for garnish per glass


  1. Mix the bottle of rosé wine with the Aperol and the orange juice and pour into a plastic container. I like to split this mixture over two or three containers so I can make just two cocktails if I want to.
  2. Freeze for at least 8 hours, but this can be also made days ahead. Although it will freeze well it won’t ever be solid and easy to blend.
  3. Transfer the frozen mix into your blender and process on high speed until completely crushed.
  4. Pour into glasses and serve immediately garnished with orange slices.


Resources, Links & Recipes 

Classic Gougères

Makes 36 Servings

1 cup Water
1/2 cup Butter
1/4 tsp Salt
1/4 tsp Dry Mustard
1/8 tsp Cayenne Pepper (optional)
1 cup All Purpose Flour (A gluten-free 1:1 flour mix works fine here too.)
4 Eggs
3/4 cup Gruyère Cheese, Grated


1. Preheat oven to 375*F.

2. Line 2 baking sheets with parchment paper or foil coated with nonstick spray. Heat 1 cup water, butter, salt, dry mustard and cayenne (if using) in a large saucepan over medium heat until water is hot and butter melts.

3. Add flour all at once; stir frequently for 5 minutes or until mixture easily forms a large ball.

4. Remove pot from heat and break up dough with a spatula to help it cool 5 minutes.

5. Beat in eggs, 1 at a time until smooth, using a hand mixer or a stand mixer.

6. Using a large rubber spatula, stir in cheese.

7. Drop by slightly rounded teaspoonfuls about 2 inches apart on prepared pans - or even better - pipe into bite-sized high piles. (Remember that the dough expands 2 to 3 times to original volume.)

8. Bake in batches, if needed, for 25 minutes per pan in preheated oven. Add an additional 5-7 minutes if baking two pans at once and carefully switch racks halfway through baking.

9. To store, cool gougères completely on a cooling rack. Cut each in half horizontally if you plan to fill them later. Cover and refrigerate for up to 2 days or freeze.

10. To serve, reheat on a cookie sheet for 10 to 12 minutes at 350*F.

Tip: You can also pipe out the gougères and freeze them BEFORE baking. Place the pan full into the freezer until they are frozen solid and store in an air-tight container or ziplock freezer bag in your freezer for about a month. To bake from frozen, place the frozen gougères at least 1" apart on a parchment paper-lined baking sheet. Bake for 5 minutes in a preheated 450F oven. Reduce oven to 350F and bake for another 20 minutes or until golden, puffed and dry to the touch. Cool. Transfer the baking sheets to a cooling rack. Serve warm or at room temperature.


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