Gruyere and Rosemary Gougeres is a little savory cream puffs, perfect for snacking along with a glass of red wine, are great to have in your repertoire. Not only are they tasty, they can be made with ingredients you probably have on hand

Ingredients:

¾ cup whole milk

6 tablespoons (¾ stick) unsalted butter, cut up

1 cup all-purpose flour

5 large eggs, divided

½ cup (2 ounces) shredded Gruyère cheese

2 teaspoons finely chopped fresh rosemary or 1 teaspoon crumbled dried rosemary

2 teaspoons Dijon mustard

½ teaspoon salt, plus more for the egg glaze

¼ teaspoon freshly ground black pepper

Method:

1. Position a rack in the center of the oven. Line a large baking sheet with parchment paper or a silicone baking mat.

2. Bring the milk and butter to a simmer in a heavy-bottomed medium saucepan over medium heat, stirring occasionally to be sure that the butter is completely melted by the time the milk simmers. Add the flour, all at once, and stir with a wooden spoon to make a thick paste. Reduce the heat to low.

3. Stir constantly until the paste comes together into a ball and films the bottom of the saucepan, about 1 minute. Adjust the heat as necessary so the paste cooks without burning. The idea here is to force off excess moisture, in the form of steam, from the paste in order to make a crisper pastry. Remove the saucepan from the heat.

4. Whisk 4 of the eggs in a bowl to combine them. One-fourth at a time, stir the beaten eggs into the hot dough in the saucepan, and stir well until the dough comes together into a glossy mass. Stir in the Gruyère, rosemary, mustard, salt, and pepper.

5. Transfer the warm dough to a pastry bag fitted with a ½-inch plain tip. Pipe 24 walnut-sized balls of dough, about 1 inch apart, onto the baking sheet. Or drop the dough from a teaspoon onto the sheet. Beat the remaining egg well with a pinch of salt. Lightly brush some of the egg glaze on the mounds of dough, being sure that the egg does not drip down onto the sheet.

6. Bake until the balls are puffed and golden brown, 20 to 25 minutes. If the gougères have not baked long enough, they will deflate when taken from the oven, so bake for at least 20 minutes before checking them. Remove the sheet from the oven. Pierce each gougère with the tip of a small sharp knife. (This releases the steam from the interiors of the puffs and helps crisp them.)

7. Return to the oven and continue baking until the gougères are crisp, 5 to 8 minutes. Let cool briefly on the baking sheet. (The gougères can be made up to 4 hours ahead. Reheat in a preheated 400°F oven until they are heated through, about 5 minutes.)