She picked Gougeres, which are essentially a savory cream puff with cheese added to the dough. Dorie suggests either Cheddar or Gruyere cheese, and I made Mike pick. He decided on Gruyere, so I picked up a pre-shredded mix of Swiss and Gruyere Cheese. I only made 1/3 of a recipe because we sure didn’t need 36 puffs of deliciousness in the house.
I procrastinated because I lost track of what day it was in the week, so we had these little puffs for dinner, and they were FANTASTIC. I actually couldn’t get enough of them, so it was a good thing that I didn’t make a full recipe. I would walk by the sheet pan and grab one off. The little bit of crusty cheese on the bottom of each puff was the best part. They tasted the best straight out of the oven.