Bread clouds

AKA, gougères, these delicacies are one of my favorite treats. A choux dough (butter, water, flour, and eggs; often used in profiteroles, eclairs and other pastries) is mixed with, in this case, Gruyère and asiago cheeses, thyme and a pinch each of kosher salt and cayenne. You spoon the dough into a pastry bag and pipe small mounds onto parchment-lined sheets. Bake for 20 in a hot oven and voila. Another fabulous aspect of gougères is that they freeze beautifully- always a blessing! This recipe is posted under Em-i-lis Recipes -> Breads. Simple and marvelous. Don't be shy with the salt and cayenne.

Mango gougères

Voila! They did sink a little towards the end but I don't think it had anything to do with the mango addition as my regular gougères often deflate a bit as well. I like the cayenne with the mango but next time would use slightly less. Served with the remaining mango purée as a dipping sauce? Nice!