Recipes from the Collection of Mark and Danielle Hughes

Gougeres

Serves 30-40

1 cup water
4 tablespoons ( 1/2 stick) butter
1/2 teaspoon salt
1 1/2 cups (about 7 ounces) all-purpose flour
3 eggs
1 cup freshly grated Emmenthal, Gruyere, Cantal or cheddar cheese
1 cup freshly grated Parmesan or other hard cheese

Lightly grease two baking sheets and preheat oven to 425 degrees.

In a medium saucepan, combine 1 cup water, butter and salt. Turn heat to medium-high and bring to a boil. Cook, stirring until butter melts. Add flour all at once and cook, stirring constantly, until dough holds together in a ball, 5 minutes or less. Dough will stiffen as you stir; keep stirring until dough is smooth. Transfer batter to a large mixing bowl or the work bowl of a standing mixer.

Add eggs one at a time, beating hard after each addition (this is a little bit of work; a hand mixer probably will not be powerful enough). Stop beating when mixture is glossy. Stir in the cheeses.

Drop teaspoonfuls onto baking sheet and bake until puffed and lightly browned, 10 to 15 minutes. Serve hot, warm or at room temperature.

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