Gruyere Gougeres
These light and airy Gruyere gougeres, which are essentially the savory, unfilled version of cream puffs, make a great starter.
Preheat the oven to 425 degrees F (220 degrees C).
Line a baking sheet with parchment paper.
Combine water butter and sugar in a saucepan and bring to a boil.
Remove from heat and immediately add flour.
Stir quickly with a wooden spoon for 30 seconds to 1 minute.
Return pan to heat and stir to let excess moisture evaporate 30 seconds to 1 minute.
Scoop dough into the bowl of a stand mixer fitted with a paddle attachment.
Let cool slightly.
Add 3/4 cup Gruyere cheese cayenne and black pepper to the dough.
Beat in eggs 1 at a time scraping down the bowl after each addition.
If mixture still clings to the beaters add a fourth egg.