Tonight for dinner, we had leftover potato soup. After seeing every one's brown-er gourgeres online today, I decided to try my frozen cheese puffs for dinner tonight. These ones were smaller ... closer to the recommended 1 Tablespoon of dough. They held up their shape a tad better, too. When I put them in the oven, I kept the oven at 425* for 5 minutes before turning it down to 375*. (Recipe says to turn the oven down to 375* right when you put the dough into the oven.) And then I baked them longer as well.
The verdict: I liked them even more! The flavor was the same, of course, but I liked the outside of them better when they were a bit more crispy. They definitely weren't hard, but more like a nice crusty bread. The insides were still just as moist.