1/2 cup milk (2% or higher) 4 tablespoons salted butter, cubed 1/4 teaspoon kosher salt 3/4 teaspoon dry mustard powder 1/8 teaspoon cayenne pepper 1/2 cup all purpose flour 2 eggs 1/3 cup finely shredded sharp cheddar cheese 1/3 cup finely shredded gruyère cheese

If you like, these can be baked ahead, cooled to room temperature and then frozen in resealable plastic bags. Here, French gougères, traditionally made with Gruyère cheese, get a makeover with white Cheddar cheese and chives. The next time I bake off the rest of this batch of cheddar-bacon gougeres, I'll be reaching for one of those bottles. Add flour all at once, and beat vigorously with a wooden spoon 1 to 2 minutes or until mixture is smooth and pulls away from sides of pan, forming a ball of dough. Put the dough in a large bowl and let cool for 1 minute. Bring first 2 ingredients and 1 cup water to a boil in a large saucepan over high heat.

Reheat for 12 to 15 minutes at 350 degrees F. Equipment: Pastry bag with a medium (3/8- to … Set oven to 220oc and line 2 trays with parchment paper. Preheat oven to 425°. I used 3/4 cup, or 3 ounces, of sharp cheddar cheese. To make ahead: Freeze cooled gougères airtight for up to 2 weeks. You can get roughly 30 or so bite-size cheese puffs from this recipe. Reduce heat to medium. Spicy Sharp Cheddar Gougeres. These were the very first gougères I ever made, way back in the days of shoulder pads, big hair and tapered pants.

To reheat, simple place on a wire rack in a 350ºF (180ºC) oven and heat until warmed through. Heat butter and water in a medium saucepan over medium-high setting until butter is melted and mixture comes to a low boil. Melt the butter and water in a pan and add the flour. Beat together and cook on a low heat for 2 minutes, beating all the time.

Line two baking sheets with parchment paper. I’m pleased that, while fashion was in definite need of improvement, these cheese puffs were the perfect little bite then and remain so today. Using an electric mixer or stand mixer, beat the eggs into the dough, 1 at a time, beating thoroughly between each one. Cheddar and Gruyère Gougères Yield 25 to 30. Preheat oven to 425°.

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