Playing around with the macro setting on the camera today. This is Jacques Pépin's gourgères recipe; not hard to use at all, but I'm not sure if mine puffed as much as they were supposed to. Next time, I'll add a teensy bit more cayenne, because the spice didn't come through. Otherwise, dreamy - I even had a chance to use some sel gris from L'Epicerie in Paris, snatched up on our last trip there. https://farm1.staticflickr.com/51/174766980_c8f554b07e.jpg