Pate a choix

Preparing this recipe was part of a 20-step baking course offered free on www.thekitchn. I have previously made gougeres, but I had no idea what I was doing, and the recipe seemed insane to me. This time, the instructions were really well laid out, and it came together easily. I liked that the science behind this was explained - moisture from the eggs leads to the big expansion and the empty middle.

One thing I think I did wrong was to bake on convection. Mine were very brown 20 minutes into cooking, and they had two more baking stages left (at decreased temperatures). I ended up taking mine out a bit early.

Delicious on the second day when I prepared pastry cream to go inside!