Finger foods don't get much classier than Gougères, the splendid hot cheese puffs from the Burgundy region of France that go well with Champagne and are popular with pros from Ina Garten to Thomas Keller. As Anna Wallner and Kristina Matisic, hosts of the OWN show Anna & Kristina's Grocery Bag
, explain in this recipe
, they're actually a cinch to make. They consist of just milk, butter, flour, eggs and cheese such as Parmigiano-Reggiano or Gruyère, and they freeze well: Spoon mounds of uncooked dough onto parchment-lined baking sheets and slide them into the freezer. When the dough is completely frozen, remove the balls from the baking sheets and wrap them tightly in plastic wrap and a zip-top bag. You can store them frozen for up to two months and don't even have to defrost them before baking (though you may need to add a minute or two to the baking time; just remove them when they're light golden).