Some “classics” earned their status by being notoriously difficult to make. (Whole Salmon in Aspic, you know who you are.) But some classics are deservedly so, because they make you look like a brilliant cook with just a little effort.
Ta-da! Gougeres. Don’t hate them because they’re French. They’re just wee, delicious, hot cheese puffs, and even a Wisconsin farm girl can love that.
Make these, and you’ll be master of an impressive appetizer with a long history and fancy name, that is simply magic to make.
Serve them to Mom this Sunday instead of scrambled eggs, alongside a Mimosa (which really lets orange juice and cheap champagne shine.) Or set them out as a not-too-filling first course with a deep red wine at your next dinner party…or offer as a prelude to a romantic night when you want to be weighed down only by bubbly cava and light pillows of crisp cheesiness that yield to soft centers as you bite.
Here are the vital stats:
1 cup flour
1 stick butter
½ teaspoon salt
About a cup of grated cheese
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