The base of the gougère, as Molly explains in her article, is the “pâte à choux, or choux paste, the same versatile dough that forms éclairs, profiteroles, and cream puffs.” These puffs, as you know, have a “light, wispy center” (see below).
When I made these last year, my gougères came out a bit doughy– no wispy center. This time around, I made sure I followed the instructions precisely; I think I was lax in my whisking and stirring the first time around. What a difference a good stir makes!
This batch turned out fantastic! And, now that I’ve done it correctly once I can’t wait to try my hand at this again. And the next batch of choux paste will definitely go towards some cream puffs.
Highly recommended for your next party. See the full recipe here.