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Perfect gougeres -- in seven easy steps

Bring water and butter to a boil.  (Kirk McKoy / Los Angeles Times)

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Beat in the flour to make a stiff paste.

Beat in the flour to make a stiff paste.  (Kirk McKoy / Los Angeles Times)

Beat the eggs into the warm mixture.

Beat the eggs into the warm mixture.  (Kirk McKoy / Los Angeles Times)

Beat the grated cheese into the mixture.

Beat the grated cheese into the mixture.  (Kirk McKoy / Los Angeles Times)

Fill a pastry bag with the gougeres paste.

Fill a pastry bag with the gougeres paste.  (Kirk McKoy / Los Angeles Times)

Pipe the gougeres paste out onto a lined baking sheet. You can either bake these now or freeze them for later.

Pipe the gougeres paste out onto a lined baking sheet. You can either bake these now or freeze them for later.  (Kirk McKoy / Los Angeles Times)

Sprinkle the gougeres with cheese.

Sprinkle the gougeres with cheese.  (Kirk McKoy / Los Angeles Times)

Perfectly cooked gougeres are brown, crispy and light.

Perfectly cooked gougeres are brown, crispy and light.  (Kirk McKoy / Los Angeles Times)

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