Light, airy gougères are a versatile addition to a meal or canape spread. Made small, they pair well with beer or wine; made larger, you can fill them with a filling of your choice. These are easier to make than the recipe sounds, yet the result looks impressive enough that you can tell your friends you slaved over them.
This recipe really worked well. I read the one review ahead of me who said they turned into cookies, and I have to admit that mine didn't do that. The only thing that was confusing was the matter of the eggs. You're going to separate and reserve 1 egg. The egg yolk you will mix with 2 Tablespoons of milk to make the glaze, and the white you're going to beat into the mix. When you incorporate the eggs, do so one at a time. Ensure that you mix them all very well after each addition. When I piped them out, I just used a Ziploc bag that I cut a 1/2 inch tip off one corner then piped them out. Don't flatten them, make nice little mounds. I also added a pinch of baking powder just to ensure they puffed up. It works everytime. I'm too much of a puss not to do that! Happy Baking! - 18 Dec 2007 (Review from Allrecipes US | Canada)
These came out great! The recipe -- which is really justcream puffs with cheese added -- is foolproof if you follow it correctly. Make sure the oven is hot enough, and make sure you beat each egg in completely before you add the next. You can't rush things, or you get cookies, like another reviewer said. I made mine a little smaller than ping-pong balls, poked a hole in each, and piped in fillings: crab salad, bacon-cheese dip, and Borsin cheese spread. Yum! - 05 Jan 2008 (Review from Allrecipes US | Canada)
I used pepper jack cheese instead of the Gruyere cheese to make them kind of spicy. I thought the recipe was easy to follow and made delicious puffs! - 17 Feb 2008 (Review from Allrecipes US | Canada)