They tasted great. They tasted great for days. Even my dog loved them. But I just couldn't get them to behave puff quite right. I used a basic gougère recipe from The Joy of Cooking (though you can use any recipe you like, they're pretty much the same), reduced liquids, changed ratios - and just couldn't get it right.
The recipe is something like this: 1/4 C tapioca flour, 1/2 C light buckwheat flour - sift together. On top of boiler, combine 1/2 C water, 1/2 C Milk, 8 T butter (1 stick/ 4 oz), 1/2 t salt. Bring to a boil. Decrease heat, add flours, stirring until stiff. Allow to cool for 5 minutes. Add 3 eggs, one at a time, incorporating completely. Dough should be shiny and smooth. Add 1 C grated cheese- gruyere for a traditional gougere, or Parmigiano-Reggiano. Place in piping bag, piping out kiss shapes. Bake in 400 degree F oven until golden - you'll want to make sure the gougeres are dried out before you take them out of the oven or they'll collapse.
When I perfect the recipe, I'll let you know.