I make gougères often, maybe three times a week. Mostly because we entertain often. They are the perfect bite to come out of the oven when your guests arrive and they serve well with our Chardonnay.
They are simple to make and pack an elegant, impressive punch.
I have made them to varying degrees of involvement, precision, and difficulty. I most often go for this easy version, described here.
This recipe will pipe enough pâte à choux to fit one sheet pan for the oven. You may need two sheet pans for your first time until you find your ideal spacing.