I made this recipe for a party and I overheard one woman say, "I can't stop eating these." People commented on the crisp exterior and the soft, airy interior. I used Robusto, an aged gouda-style cheese, which gave the gougeres a nutty, intense flavor. I also added a bit of freshly ground nutmeg and some fresh flat-leaf parsley (still alive undder the snow in my garden!). Having to clean the sticky food processor bowl is a pain, but using the Cuisinart does make the addition of the eggs foolproof. Unlike many gougeres recipes, this one doesn't call for brushing egg over the tops before baking. It's really not necessary because they take on a nice golden color naturally.

An outstanding recipe! It's the only recipe for gougeres I've found that uses the food processor, saving work and ensuring that the dough is perfectly smooth. I substituted Maytag blue for the gruyere and the result was excellent.
Dave Roberts
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