Makes: 48 puffs
These Burgundian cheese puffs, as light as air when made properly, are an elegantly simple party food. Pass them on a pretty tray and serve with Champagne.
Position a rack in the lower third of the oven. Preheat the oven to 400° F. Stir:
1 cup grated Gruyère cheese
Pipe as directed for small puffs, opposite. Sprinkle with:
½ cup grated Gruyère cheese
Bake for 15 minutes. Reduce the oven temperature to 350 F and continue to bake until golden brown and very firm to the touch, 10 to 15 minutes more. Serve warm.
Bring the mixture to a full boil over medium heat. Add the flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan. Continue to cook and stir the mixture for about 1 minute, to eliminate excess moisture. The butter may ooze out, which is fine; it simply means that the moisture is evaporating. Transfer to a bowl and let cool for 5 minutes, stirring occasionally. Beat in 1 at a time by hand, with a wooden spoon, or on low speed with a mixer:
4 large eggs
Make sure the paste is smooth before adding the next egg. Beat the dough until it is smooth and shiny. Choux paste can be covered and refrigerated for up to 4 hours. When it is cold, you do not need to bring the paste to room temperature before shaping.