A Gougere is an incredible bread-like pastry that is great with a glass of wine and to accompany a delicate pate or a mild cheese. It can be prepared in a round or oval porcelain baker. Freshly baked, it puffs up and is gorgeous to behold. If it is prepared earlier in the day, it settles somewhat, but it is still beautiful. Serve it warm, not hot.

1 cup milk
4 tablespoons butter

1 cup flour

4 eggs, at room temperature
1/4 cup chopped chives
4 tablespoons grated Parmesan cheese
1 teaspoon Dijon mustard
pinch of salt

In a saucepan, heat milk and butter until mixture comes to a boil. Stir in the flour and cook and stir for 2 minutes, or until a dough forms and pulls away from the side of the bowl. Place dough in the large bowl of an electric mixer. Beat in the eggs, one at a time, beating well after each addition. Beat in the remaining ingredients until blended.

Spoon the dough along the edge of a greased 10-inch round porcelain baker to form a 1 1/2-inch ring. Bake at 400° for 15 minutes. Lower heat to 350° and continue baking for about 30 minutes or until Gougere is puffed and golden brown. To serve, cut with a sharp serrated knife into 1-inch wedges. Yields about 24 1-inch wedges and serves 12.