A few weeks ago I posted a chocolate mousse recipe from Paris Pastry Club.

The second recipe I’ve tried and really liked from the book is the gougères (pronounced goo-zher…think French). I first made them as an appetizer for this year’s NYE dinner party. They were delicious. Salty, parmesan-ey, fluffy, and little gooey in the middle, with the tang and zest of a heap of paprika. They make a lovely appetizer, snack for girls night, or accompaniment to your favorite movie. Pair with wine for best results!

They don't keep for very long; 3-4 tops. But, they're best fresh from the oven. If I were you I'd eat them all up right then.