Gougères

Directions

1. 1
   Heat the oven to 350°F if you will be baking the gougeres right away. Line 2 large baking sheets with parchment paper.
2. 2
   Bring the water, butter, 1/2 teaspoon salt, and the cayenne to a boil in a small saucepan. Place the flour in the bowl of a stand mixer, preferably fitted with the paddle attachment, add the boiling water mixture, and blend well (or use a wooden spoon and a large bowl; don't use a whisk-the dough is too heavy). Beat in the eggs one at a time until the dough is smooth. Beat in the cheese and mix until the dough is thick and the cheese has mostly melted. Place the dough in a pastry bag fitted with a medium (1/4-inch) plain tip.
3. 3
   Pipe the dough into a small (3/4-inch-diameter) mounds on the lined baking sheets. Sprinkle each with a pinch of grated cheese and salt. The gougeres can be baked right away for refrigerated or frozen before baking.
4. 4
   Bake for 20 to 25 minutes, until golden brown and puffed about 3 times the size of their original size. Don't open the oven door for at least the first 12 minutes, to keep them from deflating. Serve and eat IMMEDIATELY!