When the vegan's away

A couple of days ago I was reading Michael Ruhlman's new book Ratio, and I got intrigued by the idea of making some choux pastry. Eggs are a crucial ingredient*, so I took the chance while my favourite vegan was away to give it a try. I made gougeres, based on this recipe.

The batter for these was very strange. At first it looked all curdled, and I thought I'd messed it up, but as I kept beating it suddenly looked right.

For egg and cheese eaters who like surprises (they go into the oven as blobs of dough, and come out as airy puffs!), I can't recommend these enough. They're fun. (Also, a certain dog of my acquaintance let it be known that he would do anything for a taste, so if you have any dogs to impress, you know what to make.)
*Though I should point out that Emilie of The Conscious Kitchen has made some valiant efforts at veganizing it. Maybe I'll give it a shot one day.