I baked 2 sheets at a time and found the ones closer to the heating element in the oven, the top rack, did not fluff up. However, the ones on the bottom rack were perfect. A big hit at Christmas.
These were a huge hit at Thanksgiving! A great alternative to traditional rolls. the batter came out perfectly, although when I scooped it onto the baking sheets, it appeared to go a little flat. No matter, because they cooked up puffy and perfect. I planning on making mini stuffed gougeres for Christmas!
my batter was perfect, but they didn't puff up as much as i would have liked. The first batch puffed up a bit, but the second batch did not. i am pretty sure it's because i opened the oven door. These were very tasty, but i would rather do popovers with thyme and gruyere in the future for the same experience.
Ok, I followed the recipe and video to a tee, but the batter was not that thick. The dollops on the parchment wouldn't stand up and the final product tasted good but looked like deflated space ships. Any ideas? I'd like this to look like the video.