Airy cream-puff dough, a.k.a. pâte à choux, is the base for gougères, éclairs and many other exquisite treats. Here, a step-by-step tutor...
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Sprinkle the mounds with about 1 cup of shredded Gruyère cheese. Bake the gougères about 30 minutes, until browned and puffed, shifting the sheets from top to bottom and front to back halfway through. Serve.