- serves 50
6 Tbsp butter
1 cup water or light chicken stock
½ tsp salt
pepper to season
Pinch of paprika
1 cup flour
3 large eggs
4 oz Gruyere cheese, very finely diced or coarsely grated
Milk for brushing
1. Heat the oven to 375ºF/190ºC. Put the butter in a heavy saucepan with the water or stock, salt, pepper, and paprika. Bring to a boil and pull from the heat. Dump the flour in all at once, and beat until smooth with a wooden spoon. The mixture will pull away from the sides of the pan and form a ball. Put the pan back on low heat and beat for a minute to dry the paste somewhat. Remove from the heat and let cool about 3 minutes.
2. Add the eggs one at a time, beating vigorously with a wooden spoon after each addition. You want a smooth, soft, glossy paste that falls easily from the spoon. Stir in the cheese. Using a pastry bag, pipe 1-inch/2.5 cm balls onto a buttered baking sheet, or simply drop the mixture by spoonfuls. Brush with milk so they will emerge golden and shiny. Bake until puffed up, nicely browned, and feather light when you pick one up, 25 to 35 minutes.