I did my chicken liver pate first and my gougere second. However, that put me behind timewise. Oh well, once you start you can't really go back. So I stuck with it. But I learned my lesson: Always do the pastry/baking first. So I will remember that!
Nonetheless, the food was lovely. The gougere filled with a mixture of aubergine, prosciutto, cream and fresh basil was delicious and the individual serving meant that it was much more cooked through:
Plus I made chicken liver pate for the first time. Tastes sooo much better than the bought stuff. Will definitely do it again. Pic will come tomorrow when we are actually serving it.
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