Essjay Farrell:
After cooking flour, butter and water into paste
Essjay Farrell:
After each egg addition, the mix splits
Essjay Farrell:
But it will beat back into a smooth paste
Essjay Farrell:
Thick and creamy after all eggs have been beaten in
Essjay Farrell:
Portioned, ready to go into the over
Essjay Farrell:
Cooked, crispy Gougere