Gougères, aka Cheese Puffs

Cream Puffs, filled with sweetened whipped cream and topped with chocolate, are delectable. A friend of mine makes the best ones and always has them in her freezer, ready to pull out at a moment's notice. But did you know that you can use the same dough - pâte à choux - to make savory puffs as well? Adding cheese and herbs to the dough gives the puffs new taste. They are delicious as appetizers, and can be frozen, then reheated in the oven before serving. I've used chives and oregano in this recipe, but other herbs could easily be substituted.

Gougères with Oregano, Chives and Swiss Cheese

1 cup water
1/2 cup butter
1/2 teaspoon salt
1 cup all-purpose flour
4 eggs
1 cup finely grated Swiss cheese (or substitute any flavor cheese)
2 tablespoons finely chopped fresh oregano (2 teaspoons dried)
1 Tablespoon minced fresh chives

Preheat oven to 400 degrees. 

In medium saucepan, bring water and butter to the boil. Add salt and flour, all at once, stirring vigorously. The mixture will look lumpy at first, then smooth out to a doughy paste. Remove from heat. Stir in cheese and herbs. Add eggs, one at a time, stirring vigorously (this takes some work) until each egg is fully incorporated before adding the next one.

Drop by small spoonfuls onto parchment lined baking sheets. Bake 20 minutes or until puffed and golden. Remove to a rack to cool. Serve warm. 

Makes about 3 dozen small puffs.