Cream puff dough, called "choux paste," has only four basic ingredients: water, butter, flour and eggs. Like all simple recipes, the trick is to get the preparation right.
Changing the dough to make Gougeres is a cinch: simply add the grated cheese and herbs after you mix in the eggs. Gougeres usually are made profiterole-size. They are delightful served hot (you can reheat frozen ones in a 400-degree oven for a few minutes), but you can split them and stuff them with savory fillings such as shrimp salad or curried egg salad. These are wonderful for cocktail hors d'oeuvre.
Paris-Brest is no more than a large, continuous ring of choux pastry. The mounds bake together to form a ring cake. The top is brushed with some beaten egg to give it a shiny finish, and sprinkled with sliced almonds for extra flavor and crunchiness. When fully baked, the top of the cake is sliced off to open the inside for filling. Paris-Brest, like regular cream puffs, may be filled with pastry cream, whipped cream or ice cream, with or without the addition of fresh fruit.
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