Ingredients

• 1 cup grated Gruyère cheese
• ½ cup flour
• ½ cup water
• 3 tablespoons unsalted butter, cubed
• pinch of salt
• pinch of sugar
• 2 eggs

Sift the flour onto a sheet of parchment paper. Place the water, butter, salt, and sugar in a saucepan. Heat until the butter and water come to a boil. Remove from the heat and add the flour all at once.

Mix well using a wooden spoon. Return to the heat and mix until a smooth ball forms and the paste leaves the sides of the pan.

Remove from the heat and place the paste in a bowl. Lightly beat the eggs in a small bowl. Using a wooden spoon or an electric mixer, add the eggs to the paste a little at a time, beating well after each addition. Add 1/2 cup of Gruyère. The mixture is ready to use when it is smooth, thick and glossy.

Preheat oven to 325°F.

Lightly grease two baking sheets.

Spoon the mixture into a pastry bag fitted with a plain tip. Pipe out 1-inch balls ont othe prepared sheets, leaving a space of 1 1/4 inch between each ball. Using a fork dipped into the beaten egg, slightly flatten the top of each ball, Sprinkel with the remaining shredded cheese.

Bake the balls for 20 – 25 minutes, or unit they are puffed up and are golden brown. Serve hot.