Crispy Shallot & Herb Gougères

Finger Food | Makes 20 gougères

These airy, golden cheese puffs are infused with the herbaceous character that pairs so beautifully with gin-based cocktails. Crispy caramelized shallots and fresh herbs throughout provide savory complexity, while the light, ethereal crumb lets your Bee's Knees shine without overwhelming the palate. They're restaurant-quality appetizers that feel entirely doable at home.

Ingredients

• 1 cup water
• ½ cup unsalted butter
• 1 teaspoon kosher salt
• ¼ teaspoon white pepper
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup grated Gruyère cheese
• 2 tablespoons fresh chives, minced
• 1 tablespoon fresh tarragon, minced
• 3 shallots, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon honey
• Fresh thyme for roasting shallots

Instructions

1. Preheat oven to 400°F. Line two baking sheets with parchment paper.
2. In a saucepan, combine water, butter, salt, and white pepper. Bring to a boil.
3. Remove from heat and stir in flour until fully incorporated and smooth.
4. Add eggs one at a time, stirring vigorously after each addition until the mixture is smooth and glossy.
5. Fold in Gruyère cheese, chives, and tarragon.
6. Transfer mixture to a piping bag fitted with a large round tip.
7. Pipe mounds about 1½ inches in diameter onto prepared baking sheets, spacing them 2 inches apart.
8. Bake for 25-30 minutes until puffed and golden brown.
9. Meanwhile, toss shallots with olive oil, honey, and fresh thyme. Roast in a small oven-safe skillet at 400°F for 15-20 minutes until caramelized.
10. Serve gougères warm, topped with crispy roasted shallots.