Freezer Gougere

I've done a lot of hosting in my life, and continue to do so for large groups during the holidays. I believe fresh cooking is best, but have also learned that not all food needs to be completely cooked right before the meal. A good example is below: a fabulous canapé that can be frozen ready-to-bake, and baked just before the meal.

• 6 tbsp. unsalted butter
• 1/2 cup milk
• 1 cup flour
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 cup grated gruyere cheese
• 1/2 cup grated parmesan cheese
• 5 eggs

Bring butter, milk and ½ cup water to a boil in a medium saucepan. Turn heat to medium and add flour, salt and pepper. Stir vigorously until well combined and continue cooking for 1 minute, stirring constantly, until the dough forms a ball and leaves a thin film on bottom and sides of pan. Turn the heat off and transfer dough to a mixer fitted with the paddle attachment. Add cheeses and beat on low speed to combine. Add eggs one at a time and mix after each addition just to combine.

Line a baking sheet with wax paper. Transfer the dough into a pastry bag fitted with a large round tip. Pipe the dough in 1 1/2" rounds onto the baking sheet. They can be piped close together but not touching. Please baking sheet in freezer for at least an hour until the balls are hard and easy to handle. Peel off the wax paper, place in zippered freezer bags and freeze for up to a month.

To bake: (you can bake directly without freezing as well): Preheat oven to 400F. Place the gougers (straight from the freezer if frozen) on a parchment-lined baking sheet spaced 2" apart. Bake for 5 minutes. Reduce heat to 375F and bake another 15-18 minutes until golden brown and puffed. Serve warm.