A favorite of Test Kitchen staffers and readers for over 20 years, these irresistible French “cheese puffs” are the perfect hors d’oeuvre. Believed to originally come from Burgundy, these savory choux pastries are commonly made with grated Gruyère, but Comté or Emmentaler work just as well. Gougères freeze nicely so it is easy to transport to parties and gatherings. They are best enjoyed as appetizers while the cheese is still warm but can be served at room temperature for wine tastings.
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- ½ cups whole milk
- 8 tbsp. unsalted butter, cut in small cubes
- ½ tsp. kosher salt
- 1 cup all-purpose flour
- 4 large eggs, at room temperature
- 6 oz. Gruyère cheese, coarsely grated (1 1/2 cups)