Last week we threw out a weekend challenge: make pâte à choux. This fancy-sounding dough is actually a simple paste of eggs, flour, and butter, and when you mix in a few herbs, you get addictive, crispy little appetizers like these gougères.
These little herb and butter puffs are so easy; you can make them way ahead, too. Most gougère recipes say you can make them ahead and store them for up to a week in an airtight container or freeze them. Then just re-crisp in a hot oven.
The recipe pictured above is from Martha Stewart, and it includes lemon and parsley, but we also like this recipe for Blue Cheese Gougères from Epicurious.
Get the recipe: Lemon-Parsley Gougères at Martha Stewart
(Image: Martha Stewart)