How to Make Cheese Gougères With a New England Twist

In this season 2 segment of Weekends with Yankee (episode 6), Amy puts a New England twist on a classic French dish. Cheese Gougères are a definite crowd pleaser and with extra sharp cheddar from Grafton, Vermont, this dish goes above and beyond. The base of the dough is made from water, butter and flour. The addition of eggs makes the dough smooth and gives it an extra umph when transferred to the oven. Once done, these cute little puffs are easy to eat in one bite. Cheesy and delicious, they are gone in a pinch!

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Produced by GBH, Boston’s preeminent public media producer, Weekends with Yankee is a Telly Award–winner in theTourism/Travel category and was recently nominated for Best New Series and Best Travel Program by The Taste Awards. Series funding for Weekends with Yankee is provided by New Hampshire Division of Travel & Tourism Development, Maine Office of Tourism, Massachusetts Office of Travel & Tourism, The Barn Yard, American Cruise Lines, and Grady-White Boats.