I made the magical cheesy puff bread constructed from choux dough from the Tartine baking book, which resulted in accolades among all testers. Remember to poke the puffs immediately after leaving the oven or they will go flat. Plenty copy pasta on the interwebs, so I won't repeat it here. Unfortunately, my camera is still having troubles and my picture of beautiful puff choux are nil. However, I can attest that the recipe is perfect and works even if you forgot to add the thyme, or your inexperienced sous chef pours egg wash all over the baking sheet. I can also attest that 3 year aged sharp cheddar cheese from costco works just as well as fancy gruyere. So there.