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Ingredients

1 cup water ½ cup unsalted butter ½ teaspoon white sugar 1 cup all-purpose flour ¾ cup grated Gruyere cheese ⅛ teaspoon cayenne pepper ⅛ teaspoon ground black pepper 2 tablespoons grated Gruyere cheese 3 eggs, or more as needed

Nutrition Info

123.8 calories carbohydrate: 6.6 g cholesterol: 55.9 mg fat: 9.1 g fiber: 0.2 g protein: 3.9 g saturatedFat: 5.4 g servingSize: - sodium: 35 mg sugar: 0.3 g transFat: : - unsaturatedFat: : -

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Combine water, butter, and sugar in a saucepan and bring to a boil. Remove from heat and immediately add flour. Stir quickly with a wooden spoon for 30 seconds to 1 minute.
Return pan to heat and stir to let excess moisture evaporate, 30 seconds to 1 minute. Scoop dough into the bowl of a stand mixer fitted with a paddle attachment. Let cool slightly.
Add 3/4 cup Gruyere cheese, cayenne, and black pepper to the dough. Beat in eggs, 1 at a time, scraping down the bowl after each addition. If mixture still clings to the beaters, add a fourth egg.
Pipe or spoon tablespoonfuls of dough 2 inches apart onto a the prepared baking sheet. Add a small pinch of remaining Gruyere cheese on top of each puff.
Bake in the preheated oven for 10 minutes. Lower temperature to 375 degrees F (190 degrees C), and bake until puffed and golden brown, about 15 minutes more.

30 cheese puffs

Classic Gruyere gougeres. A savory version of choux paste, the base for cream puffs and chocolate eclairs. One of my favorite hors d'oeuvres.