Ga-Ga for Gougères

Gougères, savoury pastries from Burgundy, France, were reportedly the most beloved snack of writer and raconteur Colette. We love to channel her spirit here at Cafe Drake -imagining her gobbling each puffy cloud of cheese and egg from her bejeweled, plump fingers while reading in bed - by serving them hot with pre-dinner cocktails or champagne. Legend also has it that Gougères re-heat well in a low oven if frozen after baking.

1 cup warm water / 1 stick of butter, cut into pieces / 1/4 t. salt plus a pinch more / 1/4 t. dried mustard / 1 cup white flour (sadly, whole wheat won't do here) / 4 eggs / 1 cup grated Gruyere or Raclette cheese / a very small handful of grated Parmesan / 1/4 cup snipped chives

1. Preheat oven to 375 degrees and butter two baking sheets.


2. Bring water, butter, salt and mustard to a boil then reduce heat immediately.


3. Add flour all at once and stir till the dough pulls away from the pan.


4. Remove from heat and stir in the eggs, beating fully into the dough after each addition. Now your dough should be waxy, firm and golden.


5. Add cheeses and chives and mix well.


6. Drop by the tablespoon onto baking sheets, 2 inches apart, and bake for 30-35 minutes.