Gougères (Cheese Puffs)

Note from Cheri: The recipe, text and photo below are reprinted with permission from Bite Size -- Elegant Recipes for Entertaining by Francois Payard (2006 William Morrow). I find this to be an extremely useful book to have around. Seems I always have a million recipes in my head to use when giving a party, but it always seems they disappear when planning time comes. Now I just refer to James Beard award winning chef Francois Payard's book for a wide array of elegant appetizers and hors d'oeuvres. This is elegant party food created by a world class chef, so you're not likely to serve this food at the neighborhood football party. But if you need to impress you can hardly do better than this guide. Click here for more information about this book, more fabulous bite sized recipes, along with discount ordering links through Amazon.com.

This is my father's recipe -- the best cheese puffs you've ever tasted. Gougères are best served warm, so pipe them at the last minute and bake them just before your guests arrive. Freeze any leftover baked gougères in a tightly sealed plastic bag for up to one month. Warm them up before serving them by placing them in a 350°F oven for three to four minutes.

6 tablespoons (3/4 stick) butter 3 1/2 cups plus 2 tablespoons all-purpose flour, sifted pinch of salt pinch of freshly ground nutmeg 5 large eggs 5 ounces (1/2 cup plus 2 tablespoons) heavy cream, slightly heated so it is warm to the touch 3 1/2 cups grated Gruyère cheese, plus more for garnish if desired

Makes 40 1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. 2. Place 1 cup water and the butter in a medium saucepan over medium-high heat and bring to a boil. Then reduce the heat to low and add the flour, salt, cayenne, and nutmeg. Cook the mixture fro 15 to 20 minutes, stirring constantly, until it turns into a thick paste and no longer sticks to the sides of the pan. 3. Transfer the batter to the bowl of an electric mixer fitted with the paddle attachment. Mix at low speed, incorporating the eggs one at a time. Do not add an egg until the previous one is completely incorporated. 4. Add the cream to the batter while the mixer is running. Then stop the mixer and gently stir in the grated Gruyère with a spatula, making sure not to deflate the dough. 5. Fit a pastry bag with a #5 or 1/2 inch star tip, and fill it with the dough. Pipe 1-inch rounds of the dough onto the prepared baking sheet. Wet your finger and smooth out the top of the gougères. Bake for 10 to 15 minutes, until golden brown. 6. Remove from the oven and sprinkle grated Gruyère on top if desired. Arrange on a platter and serve warm.