Unlike our last choux, these gougères have cheese right inside the choux pastry dough, instead of being sliced and stuffed. I add the cheese just after whipping the finished dough.
I used a couple of cheeses that I had on hand: in this case, a bit of gorgonzola and parmesan, along with some scallions. Because they are already reasonably buttery, no further adornment is required when consumed warm, but an additional pat of butter or cream cheese wouldn’t hurt.
These don’t require a piping bag, but they’d probably look a bit more presentable if piped.