(This recipe is featured in Saveur Magazine’s Ultimate Holiday Guide, under “Holiday Appetizer & Hors d’Oeuvres”. Be sure to check out the other wonderful recipes they have listed there.)
Stir quickly until the mixture binds together. Continue to stir for another minute, while the pot sits on the heat.
Now, I decided to be a little fancy here. I have all sorts of cake decorating supplies and piped the dough onto a parchment-lined baking sheet. If you choose to do this, use a 1/2-inch plain tip or just use a coupler. You can just as easily spoon the dough onto the parchment paper. Each gougère should be 1 to 2 inches in diameter, and they should be spaced 1 1/2 inches apart.
Bake, without opening the door, for 10 minutes and then lower the temperature to 375 degrees F for another 15 minutes, or until the gougère are golden brown and crisp on the outside. Pierce each gougère with a small, sharp knife to release the steam, which will stop them from becoming soft. Serve immediately.
If the gougère lose their crispness, reheat them in a 375 degree F oven for 3 minutes.
Line a baking sheet with parchment paper. You can either spoon or pipe the dough onto the parchment paper. If you decide to pipe it, use a 1/2-inch plain tip or just use a coupler. Each gougère should be 1 to 2 inches in diameter, and they should be spaced 1 1/2 inches apart.