Heeeelllllo Gougeres!

     Tonight I was in the mood to try out a new recipe, and I wanted to try something completely different, so I jumped online and it seemed that there was a new group cooking their way through a French cooking cookbook and the first recipe was for gougeres.  Since I don't have the cookbook I wont try and join the cooking group, but the pictures intrigued me: puffy little flaky cheesy bites. Who wouldn't love that?
The recipe was super easy, and I will definitely be earmarking this one for easy entertaining, especially going into the holidays.

Gougeres

slightly modified from:
Mark Bittman's How to Cook Everything

1 c water

4 T (1/2 stick) butter
1/2 t salt
1 1/2 c (about 7 oz) all-purpose flour
3 eggs
1 c  grated Cheddar cheese
1 c grated Parmesan or other hard cheese
1/2 t black pepper
1/4 t chervil

Lightly grease a baking sheet and preheat oven to 425 degrees.
Combine the water, butter, and salt in medium saucepan; turn the heat to medium-high and bring to a boil. Cook, stirring, until the butter melts, just a minute or two longer. Add the flour all at once and cook, stirring constantly, until the dough holds together in a ball, 5 minutes or less.
Add the eggs one at a time, beating hard after each addition (I used my kitchen aid). Stop beating when the mixture is glossy. Stir in the cheeses, black pepper and chervil.
Drop teaspoonfuls onto the baking sheet and bake until light brown, 10-20 minutes.(mine took about 18-22)
I finished the gougeres with a couple of rough chopped tomatoes mixed with a little fresh garlic, balsamic vinegar, salt and rosemary.