Salt and Pepper Cheese Puffs (Gougeres)

1. 1

   In a 3- to 4-quart pan over high heat, bring 1 1/2 cups water and the butter to a full rolling boil.

2. 2

   Remove from heat, add flour all at once, and stir until mixture is a smooth, thick paste with no lumps.

3. 3

   Add a quarter of the beaten eggs at a time, stirring vigorously after each addition until dough is no longer slippery.

4. 4

   Stir in cheese and pepper.

5. 5

   Spoon dough into a large pastry bag fitted with a plain 1/2-inch round tip.

6. 6

   Pipe in 48 equal mounds on two cooking parchment-lined or buttered 12- by 15-inch baking sheets.

7. 7

   (Alternatively, drop dough on sheets in slightly rounded tablespoon-size portions.)

8. 8

   Sprinkle each mound with a few grains of coarse sea salt.

9. 9

   Bake in a 400 regular or convection oven until dry and well browned, about 30 minutes.

10. 10

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.