Gougeres

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		These little French cheese puffs, served warm from the oven, are a cinch to make and everyone loves them, from kids to grown ups. The base is a pate a choux (cream puff dough), to which you add grated cheese and minced chives. The recipe is originally from the Savoie region and calls for gruyere. You can substitute another cheese, but make sure to use a flavorful one or they won't be nearly as tasty. Parmesan, smoked gouda, sharp cheddar are fun variations. Also feel free to vary the herbs. You can make the dough ahead of time, get the gougeres all ready on your baking sheet and pop them in the oven a few minutes before your guests arrive.

Ingredients	Process Preheat the oven to 400°. Line 2 baking sheets with parchment paper. In a medium saucepan, combine the water, milk, butter and salt and bring to a boil. Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the pan, about 2 minutes. Scrape the dough into a bowl; let cool for 5 minutes. Beat the eggs into the dough, 1 at a time, beating thoroughly between each one. Beat in the cheese and the chives. Transfer the dough to a pastry bag fitted with a ¼ inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart. If you don’t have a pastry bag, just use a couple of teaspoons, dropping teaspoon-sized pieces of dough on your baking sheets, that works fine. Bake for 20 minutes, or until puffed and golden brown. Serve warm.
*Makes about 30* 1/2 cup water 1/2 cup milk 1 stick (4 ounces) unsalted butter, cut into tablespoons Large pinch of coarse salt 1 cup all-purpose flour 4 large eggs 5 ounces grated gruyere cheese 2 Tbs. minced chives or scallions
Equipment
Baking sheet parchment paper pastry bag or two spoons

Ingredients

Process

Preheat the oven to 400°. Line 2 baking sheets with parchment paper. In a medium saucepan, combine the water, milk, butter and salt and bring to a boil.
Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the pan, about 2 minutes.
Scrape the dough into a bowl; let cool for 5 minutes.
Beat the eggs into the dough, 1 at a time, beating thoroughly between each one.
Beat in the cheese and the chives.
Transfer the dough to a pastry bag fitted with a ¼ inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart. If you don’t have a pastry bag, just use a couple of teaspoons, dropping teaspoon-sized pieces of dough on your baking sheets, that works fine.
Bake for 20 minutes, or until puffed and golden brown.
Serve warm.

Makes about 30

Equipment

Baking sheet
parchment paper
pastry bag or two spoons