1/2 cup Water
4 Tablespoons Butter
1/2 teaspoon salt
1 Teaspoon Sugar
Pinch of White Pepper
1/2 cup Flour*
1/2 teaspoon Baking Powder
2 large Eggs
1/2 cup Gruyere, Grated, +more for topping
1/2 teaspoon salt
1 Teaspoon Sugar
Pinch of White Pepper
1/2 cup Flour*
1/2 teaspoon Baking Powder
2 large Eggs
1/2 cup Gruyere, Grated, +more for topping
If using regular flour, reduce the sugar to 1/2 teaspoon and omit the Baking Powder
Directions:
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
In a medium sauce pan, combine the water, butter, sugar, salt and pepper. Bring to a boil over medium heat.
Once boiling add the flour all at once.
Stir until smooth, then for another minute or so until it pulls away from the pan and forms a ball.
Transfer the dough to a bowl and continue to mix with a wooden spoon, about 1 minute.
Add the eggs one at a time and stir until smooth after each one.
Fold in the Gruyere.
Use a piping bag with a large round opening, or a small scoop or spoon to make smooth 1 inch balls. The dough will make about 30.
Place on the baking sheet with 1 inch space in between them.
Sprinkle with more Gruyere.
Bake until puffed and golden. About 20-25 minutes.
Let cool on the rack.
Store in an air tight container.
