Nicole Kaplan's Gougeres (Served at Eleven Madison Park)

• 1 cup water
• 4 tablespoons softened unsalted butter
• 1/2 teaspoon kosher salt, plus extra for sprinkling
• 1/4 teaspoon cayenne pepper
• 1 cup bread flour
• 4 large eggs, at room temperature
• 6 ounces grated Gruyere cheese, plus extra for sprinkling

1. Preheat the oven to 350 degrees if baking the gougeres right away.
2. Bring water, butter, 1/2 teaspoon salt and the cayenne to a boil in a small saucepan.
3. Place the flour in the bowl of a mixer, add the boiling water mixture and mix with a paddle, if available (not a whisk), or use a wooden spoon in a bowl.
4. Beat in eggs, one at a time, until the dough is smooth.
5. Beat in the cheese and mix until dough is thick and cheese has pretty much melted.
6. Place the dough in a pastry bag fitted with a medium plain tip.
7. Line 2 large baking sheets with parchment and pipe the dough in small mounds onto them.
8. Sprinkle each with a pinch of extra grated cheese and kosher salt.
9. Bake 20-25 minutes, until golden brown and puffed about 3 times their original size.
10. Try not to open the oven door for the first 10-12 minutes to keep them from deflating.
11. Serve and eat IMMEDIATELY!

water, butter, kosher salt, cayenne pepper, bread flour, eggs, gruyere cheese

Taken from cooking.nytimes.com/recipes/7143 (may not work)