Gougères are small crunchy cheese puffs. They don’t even need to be filled, in my opinion. That way you can really taste the delicious cheese. I adore them, especially with a glass of crisp, dry white wine. You can easily store them in an airtight container. Just give them a boost in a hot oven before serving them.
Remove from the heat. Let cool somewhat.
Beat the eggs in a pitcher and stir them into the flour mixture a splash at a time. Continue until all of the egg has been absorbed; you can use a hand mixer or the spoon as long as you make sure to stir thoroughly. Mix in the cheese, and add pepper to taste.
Fill a pastry bag fitted with a large star tip with the batter. (You can also use two tablespoons to form dollops.) Pipe little mounds on a greased baking sheet with some space between them, as they will expand a bit. Wet your fingertip and smooth the pointy tops.
Preferably serve them while still warm, with a glass of wine or a cocktail.
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