Gougères: a savoury pastry so delicious, you just know you don’t want to know what’s in them.
Except you do. Because no nutrition facts should stop you from eating these, because they’re great, and making them whenever you want is amazing.
I made my pâte à choux – heated the butter and water together; stirred in the flour; added eggs; seasoned with salt, thyme, and a little paprika – then mixed in a lot of cheese. I used cheddar, because why not. Seeing as I don’t believe in expending extra effort to make food pretty when I’m not trying to impress anyone, and I find piping bags absurd at the best of times, I used a spoon, because dammit, it is my right as a human being to prepare food the way I please. They were delicious.