I finally got the photos of my birthday posted to facebook. This particular photo was, obviously, showing the celebratory Champagne, but also the Gougères in the background, a common pairing in Burgundy, France as well as a common offering at wine tastings. My brother-in-law commented that he thought his wife would like them and I said I would send the recipe. I thought all of you might just like these simple treats, too, and decided to upload it for you today.
Gougères are, as I said, very simple and are even simply pronounced: "goo-zhair". They are a Pâte á Choux dough, the same one used for éclairs when piped out long, or cream puffs, beignets (when fried) … Of course, you would add a bit of sugar to those desserts, though. The name of the dough is actually translated "cabbage dough" because of the shape of the pastries originally made with it. But you can trust me, gougères have nothing to do with cabbage! They are crispy cheese bubbles that are so convenient to pop in your mouth while you wait for the first course of a meal.
They are best when eaten warm from the oven, but can also be stored in airtight containers and warmed carefully. You can even freeze them to keep them handy for snacking OR partying!