How to Make Cheese Gougères

Gougères are based on the classic French pâte à choux. 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.
Recipe posted by Emma Christensen on The Kitchn