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I'm planning on making this recipe from Americas's Test Kitchen - The Savory Baker:Gougères with aged Gouda and smoked paprika

The recipe calls for forming them on parchement and baking them on a doubled (pan in pan) sheet pan. I have a silicone mat with "targets" that would make the forming easy. If using the silicone mat, should I single pan or should I still double pan? Or would I be better off laying parchment over the silicone mat and using it only as a guide and then still double panning?

Clarifying questions (from someone who's never made gougeres but intends to someday):

Does the recipe call for the gougeres to be baked on the parchment in the doubled pans? Or just formed on the parchment and transferred one by one to the pan/s?

Is the double pan for diffusing heat (making it more even), or...?

The recipe calls for them to be baked on the parchment with the double panning. The instructions indicate this is to prevent overbrowning on the bottom. I did double pan and used the baking silicone (which had piping targets on it -- I'm sure you've seen them on The Great British Bakeoff like when they make macarons).

I did end up cooking them a little longer than the recipe called for. And you end by turning off the oven and leaving them in for another 8-15 minutes. Next time, I will try them with just the silicone mat on top of the sheet pan.

Here's how mine turned out:

Excellent! Appears that the bottoms aren't overly browned; that silicon mat is just the ticket. My mother made gougeres several times in the years after she took a French cooking course, most memorably for the huge spread she put out to celebrate the engagement of her god-daughter, daughter of her oldest friend and a constant childhood companion of mine. For that occasion, the gougeres were plain, filled with chicken salad, but I loved even more the ones she made with blue cheese in the dough, which disappeared at an astounding rate at a cocktail party.

They came out very nicely.  I used to make them quite often in the past but never used the double pan method and before silicon mats.  This was a continuation of my time period making cream puffs with choux.