Would you care for a gougere?

It was Halloween, so I decided to make a little something with my leftover pumpkin.  
Enter this recipe for pumpkin sage gougeres.  Gougeres, as I tried to describe them to my confused roommates, are kind of the like the puffy cream puff outer shells that envelop the cream.  This is otherwise known as a pate a choux.
This is made by combining flour butter and eggs over heat and baking the dough.  The dough should look like this pre-baking:


Then the pumpkin puree and sage is added.

The idea is for the gougeres to be piped out with a pastry bag and formed into perfect round balls so that they come out puffy and globular.  However, I left my piping supplies at home, so I spooned them out.
This did not achieve the same effect, as they came out looking like this:


Next time I need to use my piping supplies.  But! They still tasted pretty good.
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One thought on “Would you care for a gougere?

  1. Alec says:

    If nothing else they sound and look yummy!

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