Gougères, little domes of cheese-flavoured choux pastry, are a classic accompaniment for a glass or two of wine. Offering them to guests makes it seem that you’ve gone to a lot of trouble — and you have. But the actual processes involved are quite straightforward. I got this recipe from a professional chef on the choux pastry course I went on recently. Unusually, it includes crumbled roquefort as well as gruyère. It’s a good addition — it gives them an extra sharp tang, while the “blueness” is undetectable.
This recipe makes a lot of gougères — about 40. You could always halve it but a) they are very moreish, and b) they freeze pretty well. Just pop the frozen gougères in a pre-heated oven for 5-10 minutes and they will be as good as new. They are best still just warm, but if you’ve prepared them in advance (without freezing) you can again crisp them up briefly in the oven before serving. Or, if you don’t want that many gougères, split the dough in half before adding the cheese and use half to make profiteroles, choux à la crème, or chouquettes.