How To Make Cheese Gougères — Cooking Lessons from The Kitchn

May 10, 2017

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http://www.thekitchn.com/feedburnermain

(Image credit: Joe Lingeman)

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Let me walk you through the experience of eating a fresh gougère. It’s surprisingly light as you pick it up — almost insubstantial — and still hot from the oven. The crispy shell crunches as you pull it open, releasing a puff of savory steam. Then you hit the middle: soft, eggy, and indecently cheesy. Two bites and it’s gone. You’re going to want to make a batch of these soon — trust me.

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