Cheese Puffs (Gougeres)
From: Julia Child, _The Way to Cook_, 1989

This is the same dough used for Profiteroles, using a basic choux
pastry, with cheese added.

We think one try of our batch flattened out as it sat on the counter
while the second baking sheet was piped out, so bake immediately.


For 2 1/2 cups of pastry

1	cup	Water
3	ounces	Unsalted Butter
1	tsp	Salt (omit for sweet pastry variants)
1	cup	Flour, all-purpose, scooped and leveled
1	cup	Eggs, exactly, about 5 large eggs
1	cup	Gruyer cheese, grated

Preheat oven to 425F.
Bring water, butter, salt to boil in a 2 quart pan.
Remove from heat and dump in flour.
Beat vigorously until smooth.
Return to moderate heat for 1 minute, stirring until pastry balls up
from edges of pan.
Transfer to cold bowl, stir 30 seconds to cool.
Beat in Eggs in four additions.
Fold in cheese.
Pipe into balls on lined baking sheet.
Bake immediately at 425F for 15 minutes until golden brown.