Full Recipe
Author
King Arthur Test Kitchen | 2007-12-31
Description
These puffs, known as gougères, are a simple riff on cream puff shells. They're easy to make and hard to stay away from when you set them, hot, crisp, and steaming, on the buffet table. Vary the cheese type if you like; Parmesan (or Romano) works well because it's such a dry cheese. Richer, creamier cheeses will work, but may prevent the puffs from popping quite so boisterously. At any rate, don't go so far as runny Brie or St. Andre; their flavors are too subtle, and their consistency isn't right for this recipe.
