Simon Hulstone's tangy cheese gougères recipe will go very well with a glass of Champagne. They can be refrigerated before serving or even cooked from frozen by allowing a couple of extra minutes cooking time.
Cook the mixture until it comes away clean from the sides of the pan
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Transfer to a mixing bowl and beat in the eggs. Keep beating until the mixture has completely cooled. Mix in the Parmesan and season with salt and pepper
