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1
Heat, without boiling, in a heavy-bottomed saucepan: 1/2 cup water, 3 tablespoons butter, cut into small pieces, 1/2 teaspoon salt.
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2
When the butter has melted, stir in, all at once: 1/2 cup flour.
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3
Keep stirring vigorously until the mixture coheres and pulls away from the sides of the pan.
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4
Keep stirring for another minute over the heat, then transfer to a mixing bowl and allow to cool slightly.
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5
(Stirring will speed up the cooling process.)
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6
Beat in, one at a time: 2 eggs.
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7
Beat in the first egg thoroughly before adding the next.
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8
Stir in: 3 ounces Gruyere cheese, grated (about 3/4 cup).
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9
Preheat the oven to 400F.
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10
Line 2 baking sheets with parchment paper (not necessary, but it makes cleanup easier).
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11
Spoon the dough onto the baking sheets in spoonfuls either 1 or 2 inches in diameter and 1 1/2 inches apart.
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12
You can also pipe out the puffs with a pastry bag with a 1/2-inch plain tip.
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13
Bake undisturbed for 10 minutes, at 400F.
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14
Lower the temperature to 375F and bake for 15 minutes more.
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15
The puffs should be golden brown and crisp on the outside.
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16
With a sharp pointed knife, pierce each warm puff with a small slit to let out the steam, which helps them stay crisp.
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17
Serve right away.
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18
The puffs can be recrisped and reheated in a 375F oven for 3 minutes.
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19
In place of the cheese, use 2 or 3 salt-packed anchovies, soaked, filleted, and chopped.
