Ingredients

The following ingredients have 24 Servings
  • 1 cup water
  • 6 tbsp butter (cut in pieces)
  • 1 tsp salt
  • 1 tsp sugar
  • 1/4 tsp cayenne pepper ((See Note 1))
  • 3/4 cup all purpose flour (sifted)
  • 1 cup Gruyere cheese (grated )
  • 4 large eggs (beaten)
  • 1 egg (beaten)

Instruction

  • Preheat oven to 400°F.
  • In a small saucepan over high heat, bring the water, butter, salt, sugar and cayenne powder (optional) to a boil.
  • Take the saucepan off the heat, add the flour all at once and beat vigorously with a wooden spoon. Continue beating until the dough forms a solid, smooth mass and pulls away from the sides of the saucepan.
  • Quickly beat in the grated cheese to incorporate completely. Let batter cool 3 minutes.
  • Little by little add the beaten eggs, beating vigorously in between each addition, until the dough forms a smooth, shiny mass.
  • With a rubber spatula, scoop the "pate a choux" into a pastry bag and pipe out approximately 48 (1-inch) rounds, spaced 1 to 2 inches apart on the baking sheet lined with a silicon baking sheet or parchment paper.
  • Brush dough lightly with the other beaten egg and place in the oven. Cook until golden and puffed, about 25 minutes. Remove from the oven and cool briefly on a baking rack. Serve hot or at room temperature.