@Stef_bakes tipped me over the edge to bake the gougeres I’ve been craving.
These are the Gargantuan Gougeres from Daniel Boulud, but with parmesan and cheddar instead of Gruyère.
1/4 recipe — 1 egg — made 8 big ones (yes, 2 did not make it to the plate for the photo 
).
