My gougères are flat - woe is me!

I've made the King Estate's recipe for Blue Cheese Gougères several times (see link below). Only once did I get them to puff up nicely. Usually, the dough is really soft and runny, so that they don't "mound" when I pipe them, and the baked gougères are more or less flat. They still taste great, but they aren't company-worthy.

Any ideas about how to fix the problem? For example, should I leave out some eggs? Add more flour? Cook the dough less? (I've already tried cooking it for 5-10 minutes with no luck.)

Thanks,
Anne

Link: http://www.kingestate.com/Taste/Culin...