I was disappointed with the lack of blue cheese flavor (and I used a good, fresh, flavorful blue cheese), but I know with baking you can't just add more. One note on the instructions - after adding the flour and heating the dough again, the next step says "remove from the heat" and then add the first egg. I removed the pan from the heat, but because the pan was hot, the first egg started cooking as soon as it was added. I then moved the dough to a mixing bowl and finished it out. Looking at other recipes for Gougeres, I see that that step typically says to move the dough to a mixing bowl, and some even say to let the dough cool a minute before adding the eggs.
I will give these a 5 star for it's amazing taste and a 4 star because I didn't know if they should be slightly doughy in the center. I think they should be but it may be off putting to some people. Maybe it's pilot error on my part :) Upon googling for clarification, I found these will be like a cream puff, but they did not puff up and leave a hollow center. I also found, one note related to baking, let the gougères brown all the way, particularly up the sides, before pulling them from the oven. The resulting structure will prevent the tops caving. Made for Cook-A-Thon 4 Mommy Diva, January 2012! FIGHT LIKE A GIRL!
very good I also made a batch with bacon green onions and cheddar cheese also very good