Gougères: Cheesy French Puffs

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a medium saucepan, combine the water, butter, salt, and pepper. Bring to a boil over medium heat.

Once boiling, remove from heat and immediately add all of the flour at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.

Return the saucepan to low heat and cook, stirring constantly, for about 1-2 minutes to dry out the dough slightly. This step is important for the puffs to rise properly.

Remove from heat and let the dough cool for a few minutes until it's warm but not hot. This is important so the eggs don't cook.

Add the eggs one at a time, mixing well after each addition. The dough will initially look curdled, but it will come together as you continue to mix. The final dough should be smooth and glossy.

Stir in the grated Gruyère cheese until evenly distributed.

Transfer the dough to a piping bag fitted with a large round tip (or use a spoon). Pipe or spoon small mounds (about 1 inch in diameter) onto the prepared baking sheet, leaving some space between each puff.

Bake for 20-25 minutes, or until the puffs are golden brown and puffed up. Do not open the oven door during baking, as this can cause the puffs to deflate.

Turn off the oven and prop the door open slightly. Let the gougères cool in the oven for 5 minutes to prevent them from collapsing.

Transfer the gougères to a wire rack to cool completely. Serve warm or at room temperature.