Gougeres

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Not as flavorful as I would have hoped. I would add more gruyere. I loved making these!

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I used this recipe to make the gougeres and the profiteroles. I liked that it used water instead of milk and less butter than Paula's, so it saved some fat and calories. I did use Paula's idea for incorporating the eggs. After the dough part is done in the pan, instead of putting it into a clean bowl, put it into a clean food processor. Then turn it on and slowly pour in the beaten eggs. It comes together in seconds! It worked beautifully. I used a disposable pastry bag with no tip for the gougeres and then a small cookie scoop for the profiteroles. Both ways worked fine. I actually liked the gougeres better when they were a smaller size, they got a little crispy. They are addictive though! Also, for anyone that thought they were bland, try them at room temperature, they are a lot more flavorful then.

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Great Recipe. Very simple, quick, and presented nicely on the plate.

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I used a small mealon baller to make perfet portions. It was a huge hit at the party.

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I made these for the first coarse to go with salad. Everyone raved about them. I used smoked gruyere and didn't egg wash them before baking (I forgot. They were fabulous and a definite do over!!

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These are really wonderful! Made for Christmas day, and they were a hit with everyone. Did not use a pastry bag, but still looked appetizing, and the flavor is exceptional. Easy to make, too. I was skeptical to make them right before the crowd arrived, but they were easy and a real crowd pleaser. I will definitely make these again, and again, and again...!

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I'm a huge fan of Food Network...love Nigella, Tyler, Paula...but Amy Finley has inspired me to actually get in the kitchen and cook again. It's been too easy to allow my partner to make meals, but after watching Amy, I am HOOKED and back in the kitchen. I've been inspired to make something from each of her episodes and these are SUPER easy to make and taste AMAZING. Made them for friends recently and got the "You made these yourself?" as a comment...take your time filling the pastry bag and you'll be all set. Delicious. Thanks Amy from a fan in Anthem, AZ!

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I made these for my winter dinner party and they were a hit! They were super easy. There is no need for a piping bag, you can easily spoon them onto the parchment paper.

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I was so surprised how easy these were to make (and how fast! Other than my arm hurting from trying to incorporate those eggs at the end, it was easy...amateur with the pastry bag that I am, I overfilled it, but it still worked and my friends loved them. I used grated Romano which made it a bit stronger flavor than Gruyere, but was a touch salty.

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I liked the recipe and I had no problem to make the cream puffs(I used the Good Grips Small Cookie Scoop to make the puffs round. I will do the gougeres next time.