Gourgeres (Cheese Pate Choux)
3 tablespoons unsalted butter
3/4 teaspoon salt
1/2 teaspoon freshly fround black pepper
1 cup flour
4 large eggs
1/2 cup finely grated Gruyere cheese (30g)
1. Prepare the gougeres: position a rack in the middle of the oven and preheat to 400 degrees. Butter 2 large baking sheets.
2. In a 3-quart saucepan over medium-high heat, bring 1 cup water, the butter, salt and pepper just to a boil. Add the flour all at once, and beat vigorously with a wooden spoon. Continue to beat until the mixture pulls away from the sides of the pan, forming a ball.
3. Transfer the dough to a deep bowl. With an electric mixer on high spped, add the eggs 1 at a time, beating well after each addition. Scrape down the side of the bowl frequently. Continue beating until the mixture is smooth and dry-looking and has cooled completely. Beat in the cheese just until combined.
4. Drop the mixture by rounded tablespoonfuls onto the prepared baking sheets about 2 inches apart. The dough will make 24 mounds. With dampened fingers, smooth the top of each one. Bake 20 to 25 minutes, until the pastries are puffed, crisp, and golden brown. Let the puffs cool completely on a wire rack.
Just before serving, horizontally slice the top third from the gougeres. Discard any doughy centers. Fill the bottoms with tuna salad, or cooked chorizo, or anything savory that goes well with cheese. Replace the tops.
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