Gougères are another way of using choux dough, along with profiteroles, eclairs or chouquettes. The main difference is that grated cheese is added to the dough, usually Gruyere, Comté or Emmental.
The key to this preparation is to properly blanch the flour, stirring vigorously until the dough separates from the walls of the pot and takes on a bright color. When adding the eggs, it is better to beat them very well and incorporate them little by little, to observe the texture well.