Gougeres

• 1/2 recipe Pate a Choux, recipe follows
• 1/2 cup grated Gruyere
• Freshly cracked black pepper
• 1 egg, beaten
• Special Equipment: pastry bag fitted with a #10 star tip, baking sheet, parchment paper, pastry brush
• 1 cup water
• 1 teaspoon salt
• 3 teaspoons sugar
• 6 tablespoons butter, cut in pieces
• 3/4 cup plus 2 tablespoons flour, sifted
• 4 eggs, beaten

1. Preheat the oven to 400 degrees F.
2. In a small mixing bowl, add the grated cheese and plenty of freshly cracked black pepper to the half-recipe of pate a choux.
3. With a rubber spatula, scoop the pate a choux into the pastry bag and pipe out approximately 25 (1-inch) rounds, spaced 1 to 2 inches apart on the parchment paper-lined baking sheet.
4. Brush lightly with the beaten egg and place in the oven.
5. Cook until golden and puffed, about 25 minutes.
6. Remove from the oven and cool briefly on a baking rack.
7. Serve hot or at room temperature.
8. In a small saucepan over high heat, bring the water, salt, sugar, and butter to a boil, making sure the butter is completely melted.
9. Off the heat, add the flour all at once and beat vigorously with a wooden spoon.
10. Return to the heat and continue beating until the dough forms a solid, smooth mass and pulls away from the sides of the saucepan.
11. Take off the heat and empty the dough into a clean mixing bowl.
12. Little by little add the beaten eggs, beating vigorously in between each addition, until the dough forms a smooth, supple mass.
13. Divide the dough into 2 even quantities, 1 part to be used for the gougeres, the other for profiteroles.

gruyere, freshly cracked black pepper, egg, pastry, water, salt, sugar, butter, flour, eggs

Taken from www.foodnetwork.com/recipes/gougeres-recipe.html (may not work)