Serious Eats: Recipes
Sunday Brunch: Giant Gougères
Gougères look impressive, but are secretly easy to make. Small ones are usually served as a nibble before dinner (ideally with champagne), but San Francisco's Tartine puts supersized ones out in the morning because they make a fantastic breakfast, too.
Although I've had perfect luck in the past with regular gougères, only two of my large ones puffed correctly. (To be fair, I was also juggling a baby and laundry, perhaps not the most auspicious circumstances for making choux.) And to be honest, what they lacked in height they more than made up for in texture, taste, and heavenly scent.
We ate half the batch while they were hot and froze the rest once they had cooled; I'll heat them up in a 425 oven for 5-10 minutes on Christmas morning. The book suggests filling them with meat, cheese, or greens to make a meal; that would be a great way to gussy up leftovers (especially creamed spinach).