Salt-and-Pepper Cheese Puffs (Gougères)
People are raving about this extremely appealing appetizer. Make these puffs in advance and freeze them for whenever you are planning your party. They will still taste great!
Gallery
Recipe Summary
Ingredients
Directions
Chef's Notes
These easy puffs are especially good made with strongly flavored, aged white English, Irish, or Canadian cheddar. We like to use an imported sea salt with pretty, crunchy crystals, such as fleur de sel, Halen Môn, or Maldon, but any coarse sea salt will work. The puffs can be made up to 1 month ahead and frozen; cool, then freeze airtight. Reheat thawed puffs, uncovered, in a 375° oven until crisp and hot, about 5 minutes.