GRUYÈRE HERB PUFFS These pretty little puffs are made from choux pastry, which is also used for cream puffs. 1/4 cup unsalted butter 1/2 cup water 2/3 cup all-purpose flour 1/2 teaspoon salt 3 eggs, at room temperature 1 cup shredded Gruyère cheese 1 tablespoon fresh thyme leaves 1 teaspoon minced fresh rosemary leaves 1 teaspoon hot-pepper sauce such as Tabasco Preheat and oven to 400°F (200°C). Butter a large baking sheet.

In a saucepan over medium heat, combine the butter and water. Heat until the butter melts and the water boils, about 3 minutes. Add the flour and salt and stir vigorously with a wooden spoon until the mixture leaves the sides of the pan and forms a ball. Remove from the heat and let cool for 3 minutes.

Using a wooden spoon or a handheld electric mixer on medium speed, beat in the eggs, one at a time, beating well after each addition. The batter should have a dull sheen. Stir in the cheese, thyme, rosemary and hot-pepper sauce until well mixed.

Drop the batter by rounded tablespoonfuls onto the prepared baking sheet, allowing about 2 inches between the mounds. Alternatively, spoon the batter into a pastry (piping) bag fitted with a large rosette tip and pipe mounds of batter onto the baking sheet.

Bake for 15 minutes. Reduce the oven temperature to 350°F and continue to bake until puffed and golden, about 15 minutes longer. Remove from the oven and let cool on the baking sheet set on a rack. Arrange in a basket or on a tray. Serve warm or at room temperature.

Makes 24 puffs; serves 6-8.

MAKE-AHEAD TIP: These puffs freeze well, making them ideal for holiday meals when advance preparation is invaluable. Bake as directed, let cool completely, and freeze in a single layer. Transfer to a lock-top bag and freeze for up to 4 weeks; thaw at room temperature for about 1 hour, then place on a baking sheet in a 350°F oven to crisp for about 10 minutes.

[Holiday Celebrations, Williams-Sonoma Lifestyle Collection]