Gougères are puff pastry with cheese. While the ingredients are few and common, the labour of mixing the pastry dough is physical. I sit and place the pot between my knees so that I can stir with both hands using a strong spoon. I have broken a wooden spoon before. The cougères are great with soup as a side dish or as an appetizer when you have guests over. I often make a double batch and freeze 2/3 for future meals.