Gougeres

Directions

1. 1
   Preheat the oven to 400 degrees F.
2. 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. 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. 4
   Brush lightly with the beaten egg and place in the oven.
5. 5
   Cook until golden and puffed, about 25 minutes.
6. 6
   Remove from the oven and cool briefly on a baking rack.
7. 7
   Serve hot or at room temperature.
8. 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. 9
   Off the heat, add the flour all at once and beat vigorously with a wooden spoon.
10. 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. 11
    Take off the heat and empty the dough into a clean mixing bowl.
12. 12
    Little by little add the beaten eggs, beating vigorously in between each addition, until the dough forms a smooth, supple mass.
13. 13
    Divide the dough into 2 even quantities, 1 part to be used for the gougeres, the other for profiteroles.