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1
Preheat the oven to 400 degrees F.
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2
In a heavy-bottomed medium saucepan set over medium heat, combine water, butter (cut into small pieces), and salt.
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3
Stir constantly and be certain the mixture does not come to a boil.
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4
Once the butter melts, stir in the flour.
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5
Stir quickly until the mixture binds together.
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6
Continue to stir for another minute, while the pot sits on the heat.
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7
Transfer the mixture to a bowl and let the mixture cool slightly, about 10 minutes.
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8
Stir in 2 eggs, one at a time.
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9
Be certain that the first egg is fully combined into the mixture before adding the second egg.
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10
Add the canned pumpkin and sage.
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11
Stir to combine.
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12
Line a baking sheet with parchment paper.
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13
You can either spoon or pipe the dough onto the parchment paper.
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14
If you decide to pipe it, use a 1/2-inch plain tip or just use a coupler.
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15
Each gougere should be 1 to 2 inches in diameter, and they should be spaced 1 inch apart.
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16
Sprinkle a few grains of kosher salt on the top of each gougere.
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17
Bake, without opening the door, for 10 minutes and then lower the temperature to 375 degrees F for another 15 minutes, or until the gougere are golden brown and crisp on the outside.
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18
Then remove from the oven and pierce each gougere with a small, sharp knife to release the steam, which will stop them from becoming soft.
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19
Serve immediately.
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20
If the gougere lose their crispness while sitting, reheat them in a 375 degree F oven for 3 minutes.
