Gougère

Bring to a good boil, water, wine, butter and salt. Remove from heat and mix in flour until it comes together. Return to the stove and stir swiftly on high heat until it forms a ball; for about 2 minutes. Transfer hot batter into a large bowl – let cool down a bit; stirring every so often. Meanwhile, whisk eggs to combine. Pour one-third of the eggs into the still warm dough; mix well and add remaining eggs. Add cheese and season with black pepper and cayenne or chili pepper to taste. Pipe out gougère into small sizes than large; about 1-inch/2.5cm diameter puffs. Unbaked pate a choux can be made in advance and stored in the freezer for weeks. When needed, pop up frozen puffs in the oven and bake.

For best results, bake Pâte à choux using a preheated fan oven at 375ºF/190ºC for about 15 minutes; do not over bake. Serve gougère warm. Gougère can also be stuffed with béchamel or mornay sauce. Enjoy!