Your guide to gougeres
As a cook, I am prone to enthusiasms and sometimes, perhaps more often than occasionally, they can be a bit excessive. I readily admit that. But please, trust me on this one: Frozen gougères are the best thing I've discovered this year. No, really.
Doubt me? Think about this: a crisp, crusty savory cream puff, lighter than air but rich with the utterly irresistible fragrance of browned Gruyère cheese. And here's all you have to do to fix them: Remove from freezer; place on cookie sheet; bake for a half-hour. All of the hard work — making the dough, piping it into puffs — can be done well in advance.
Amazing. This could be to holiday entertaining what the discovery of electricity was to indoor lighting.
Photo credit: Kirk McKoy / Los Angeles Times