Gougères

I love to make these french cheese puffs when we have a few people over for cocktails. I make the dough before anyone arrives and then easily spoon and bake fresh batches to serve hot without missing much conversation. They're simple, airy and delightful. If you don't have fresh scallions, chives will do -or change it up using herbs of your choice.

Gougères

Yield: Makes 25-30 gougères

1 cup hot water
1/2 cup butter, cut up into pieces
1/4 teaspoon salt
1/4 teaspoon sugar
1 cup flour
4 large eggs
1 cup grated Gruyère cheese
1 teaspoon dry mustard
Cayenne
3 tablespoons diced scallions (green part only)

Pre-heat oven to 375°F

Make the pâte à choux. Combine the water, butter, salt and sugar and heat in a saucepan until the butter is melted. Add the flour and stir vigorously until the dough forms a firm ball and breaks away from the edges of the pan. Remove the pan from heat and beat in the eggs, one by one until the pâte à choux is firm, smooth and waxy.

Add the cheese, mustard, cayenne and scallions to the pâte à choux and blend thoroughly. Spoon small piles of dough mixture onto a non-stick baking sheet as you would cookies. Using a fine microplane grater, grate a little additional cheese on top of each pile.

Bake in a 375°F oven for 25 to 40 minutes until they are beginning to brown and cooked through. Timing will depend on the size of the gougères. Eat and enjoy!