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