From CIA's cookbook Breakfasts and Brunches. Use the best quality gruyere you can find. Perfect little appetizers! Next time I prepare these, I want to add some fresh herbs to the dough!
- Preheat oven to 400 degrees.
- Line 2 aluminum baking sheets with parchment paper.
- Combine the water, olive oil and salt in a saucepan over high heat and bring to boil. Add the sifted flour all at once and stir well.
- Cook the mixture, stirring constantly to break up any lumps, and until the dough begins to come away from the sides of the pan, approximately 5 minutes.
- Immediately transfer the dough to a *mixing bowl of a stand up mixer fitted with the paddle attachment and beat the dough on medium speed to cool to room temperature.
- *(I used standard mixing bowl and electric beaters.).
- Add the eggs one at a time, beating well after each egg is added. You want a stiff but pliable texture to the dough.
- Finally, add the gruyere cheese and black pepper. Continue mixing for 1 minute.
- Using a greased teaspoon, drop the dough 2" apart onto the baking sheet. (You can alternatively use a pastry bag fitted with a plain round tip and pipe the dough into 1" diameter balls 2" apart onto the baking sheet.).
- Bake until golden brown and puffed, about 5 minutes, then reduce the heat to 325 degrees and continue baking the puffs until cooked through, about another 20-25 minutes.