I had never heard of gougères before seeing a post about them on smitten kitchen's website. I still don't actually know how to pronounce them. So let's just call them cheese puffs and be done with all this pretentious nonsense, shall we?
Whatever you choose to call them, know that they are fantastically delicious in every way. Probably one of the biggest stars at this year's Thanksgiving dinner, and that's saying a lot considering their small size and lack of importance to the meal. But really, I should have seen it coming, a traditional French choux pastry (the kind of thing you use to make profiteroles, cream puffs, and eclairs) spiked with a TON of cheese could be nothing less than addictive.
As if the cheesiness wasn't enough to make you start looking for excuses to produce these little gems, they are also impossibly easy to make! In fact, why more people don't make cream puffs and the like is beyond me. I don't even know if it is possible to ruin them, because so far they have turned out fantastic each time. So, without further ado, to the great relief of my friends and family, here is the cheese gougères recipe:
