Six small French cheese choux puffs with a crisp shell and light hollow center, together one savory pastry portion.
1.5 tbspButter
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1 eggChicken eggs
25 gGruyère Cheese
0.25 cupWater
0.5 cupFlour
To tasteSalt
To tasteBlack Pepper
Heat the oven to 210°C and line a small tray with baking paper. Bring the water, butter and a small pinch of salt to a boil in a small saucepan. Remove from the heat and beat in all the flour.
Return to low heat and stir firmly for 1 minute, until the dough forms a ball and leaves a thin film on the pan. Transfer to a bowl and stir occasionally until only warm, not hot.
Beat in all the egg a little at a time, fully combining each addition. Fold in most of the cheese and the pepper. Spoon six equal mounds, about 4 cm wide, onto the tray with space between them; sprinkle with the remaining cheese.
Bake at 210°C for 15 minutes without opening the door. Reduce to 180°C and bake for 20 minutes more, until deeply golden, firm and light.
Pierce each puff on the side to release steam. Cool on a rack for 5 minutes and serve all six warm as one savory pastry portion.