SCREAM!!! It's less than 2 months until Blue White! We are seriously behind in our food planning/preparations - okay, maybe not seriously behind - but it's definitely time to break out the "freezes beautifully" recipes and get to work!One such recipe is one for gougeres (rhymes with "oooh Cher!" not "booger") - cheesy cream puffs (minus the cream) really.Traditionally, you use gruyere cheese when making these - but I had some Mimolette cheese (yay Trader Joes!) - so I used that (a substitution I have, successfully, made before) and some Pecorino Romano. Generally, you want to use a hard, somewhat pungent cheese - to counterbalance the eggy richness of the choux paste (okay that's the last of the french - I promise, maybe).ANYWAY - these little critters freeze, you guessed it,...

Read more at the source of this article