One afternoon this past weekend I decided to make Gougères. These airy, eggy, crusty puffs of pâte à choux are delicious right out of the oven. Traditionally they are made with Gruyère, yet I used this recipe from Leite's Culinaria (and omitted the chives because I did not have them on hand). This is such a quick appetizer to make. It might take a few attempts to get the pâte à choux the right consistency, but once it comes out correctly it will be simple in the future.