Classic Gougeres

Published in bon appetit april 2009.

Position 1 rack in top third and 1 rack in bottom third of oven.

Preheat to 400f line 2 rimmed baking sheets with parchment paper.

Bring 1 cup water , buter , and salt to simmer in heavy medium saucepan over medium heat , whisking until butter melts.

Add flour.

Stir rapidly with wooden spoon until flour absorbs liquid and forms ball , pulling away from sides of pan.

Stir vigorously until film forms on bottom of pan and dough is no longer sticky , 1 to 2 minutes longer.

Remove pan from heat.

Cool dough 2 to 3 minutes.

Using electric mixer , beat in eggs , 1 at a time.

Stir in cheese and pepper.

Drop rounded tablespoonfuls of dough onto baking sheets , spacing about 3 inches apart.

Using damp finger.

Bake gougeres until golden brown , about 30 minutes , reversing position of pans halfway through baking.

Using small sharp knife , pry open 1 gougere to check doneness.

Serve hot or warm.

Can be made 3 hours ahead.

Transfer to racks.

Cool.

Rewarm in 350 f oven for 5 to 10.

water, unsalted butter, salt, unbleached all-purpose flour, eggs, gruyere, black pepper