These little savoury gougères are very rich, so you won’t need more than two per person. Don’t be intimidated by the choux pastry here, as it’s actually very easy to make, providing you’re willing to put in just a little elbow grease when it comes to mixing everything together. The other point to remember when making gougères is piercing them immediately when they come out of the oven; this will stop them sinking back down.
There’s Parmesan cheese in the pastry, which ups the savoury flavour. Don’t skip the Greek yoghurt here, because it lightens the cream cheese filling. Similarly, if you want something lighter still, up the quantity slightly.
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