Gougeres (Gruyère Cheese Choux Puffs)

Preheat the oven to 200 degrees Celsius and line a baking tray with parchment.

Finely grate 90 g Gruyere cheese, beat 2 eggs in a small bowl, and prepare a piping bag before starting the dough.

Put 120 ml water, 60 g butter, and 0.5 teaspoon salt in a saucepan over medium heat.

Let the butter melt fully and wait for bubbling around the edges, lowering the heat if the water boils too hard first.

Add 80 g flour all at once and stir quickly with a spatula until no dry flour remains.

Cook over low heat for 2 to 3 minutes, stirring constantly, until the dough pulls together and leaves a thin film on the pan.

Transfer the dough to a bowl and cool for 3 to 5 minutes until warm, not hot.

Beat in the eggs a little at a time, mixing until the dough separates, then comes back together smooth and glossy after each addition.

When the dough falls slowly from the spatula in a V shape, fold in the grated cheese and 0.25 teaspoon black pepper.

If it is too stiff to pipe, loosen it with only a small spoonful of remaining beaten egg.

Pipe small rounds onto the prepared tray and press any pointed tips down with a damp fingertip.

Bake at 200 degrees Celsius for 20 to 25 minutes until puffed and golden, and do not open the oven door during baking.