Making Gougeres (Savoury Choux)

A gougere is a savoury choux pastry traditionally flavoured with cheese, originating in Burgundy. The basic choux method is identical to eclairs: water and butter are brought to a boil, flour is beaten in to form a paste, then eggs are incorporated gradually until glossy. Grated hard cheese such as gruyere or comte is folded through before piping small rounds onto a tray. Baked until puffed, golden, and hollow inside, gougeres can be served warm as canapes or stuffed with savoury creams as Marion did with chestnut and whiskey. Use cold eggs and a fully dried out paste for the best rise.