XXL Gougères
These extra-large gougères benefit from a very hot oven and a pizza stone, both of which help form the beautiful honeycomb-like crumb inside each puff. Beating the choux dough after the addition of the eggs helps to develop gluten, stiffening the dough so that it holds its structure once scooped. Dry mustard and mustard seeds are not as acidic as prepared mustard, which can impair gluten development, so do not substitute them here.
October 2019