Gougères, though they may look like tiny breads, are made from the classic French pastry pâte à choux — which actually translates to cabbages, based on what the baked dough resembles. On the sweet front, choux pastry is used to make éclairs and profiteroles, aka cream puffs; for chef Alain Ducasse’s savory gougères, the dough is enriched with Gruyère and pepper.
Preparing these cheesy little morsels will make you feel like a culinary magician. Upon baking, the silky, dense dough transforms into something else entirely — light, ethereal puffs with crisp exteriors that are heavenly to munch on while sipping wine. This gougères recipe is a wonderful make-ahead hors d’oeuvre option: Simply stash the baked puffs in the freezer, then reheat in the oven when you’re ready to serve.