Gougeres (savory choux pastry with cheese)

Since I'm so not into bakery, or pastry for that matter, I'm really proud to introduce the gougeres I had prepared for New Year's eve. Can you believe they were a success? I still can't. I've seen so many people around me (except for my friend Bertrand who will always remain my favorite master baker) blowing this dish that I cannot resist to show them to the world. Enjoy. By the way, I used the recipe from The French Laundry Cookbook (also available here). However, you might want to add each egg separately (and not all at once as recommended in the book) and wait for a few minutes to let the dough rest before adding the eggs. I baked them at 400 F for about 20 minutes.