Giant Cheddar Gougeres by Renee Erickson

These are really, really big gougères, which are slightly over the top in the most festive way. They’re good with a dirty martini or a glass of Champagne.

This is one of four featured recipes from this week’s guest, chef Renee Erickson, via her latest cookbook Getaway. Paid subscribers can also find recipes for Dill Dip with Potato Chips, Your Favorite Melon and Mint Mojitos, and Dates and Manchego.

Excerpted with permission from Getaway: Food & Drink to Transport You by Renee Erickson:

These are really, really big gougères, which are slightly over the top in the most festive way. Gougères are French, of course, but these airy cheese puff pastries start to seem pretty British if you load them with great handfuls of very sharp Cheddar. If you can get your hands on some Neal’s Yard Montgomery’s Cheddar, lucky you! But if you can’t, seek out an aged white Cheddar and bake away. They’re good with a dirty martini or a glass of Champagne. 

Makes about 6 gougères 

INGREDIENTS

• 1½ cups (360 ml) milk

• ½ cup (1 stick/115 g) unsalted butter