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make approx. 48
1 stick unsalted butter
1 1/4 cups water
2 tsp kosher salt
1 1/4 cups all-purpose flour
4 large eggs
1 1/4 cup grated Gruyere cheese (or more as needed)
pastry bag with 1/2 round pastry tip (or see hints below)
Preheat the oven to 450 degrees and use a small pot on the stovetop to combine 1 stick of unsalted butter with 1 1/4 cups water and 2 tsp of kosher salt and bring it up to a simmer.
Once the butter has melted, add 1 1/4 cups all-purpose flour, all at once, and use a wooden spoon to stir that until it forms a ball and then continue to stir and cook it along for 2 minutes.
At that point, add the dough to the bowl of an electric mixer with a paddle attachment and run that on low speed for a couple of minutes to cool the dough down.
And then, at that point, add 4 large eggs and continue to mix that until they're incorporated, then add 1 cup of grated gruyere cheese and turn the machine off once that is folded in.
Add the dough to a pastry bag with a 1/2-inch round pastry tip and then pipe the dough into 1 Tbs mounds, about 2 inches apart, on a baking tray on a sheet of parchment paper.
You'll need two baking trays for this, you'll end up with about 48 gougeres total, and then sprinkle a little more grated cheese over the top of each one and place the trays into the preheated 450 degree oven.
Let those go like that for 5 minutes and then turn the heat down to 350 degrees and let them bake for another 25-30 minutes.
They'll be golden brown on top and nicely puffed up when they're done.
Use a heavy duty Ziploc freezer bag with corner snipped off for a makeshift pastry bag.
Use grated swiss cheese instead if you can't find Gruyere.
These are best served immediately after baking and, if you want, you can pipe the dough onto trays, then freeze until solid, transfer to clean Ziploc freezer bag, and then place on trays when you are ready to enjoy and bake them for approximately the same amount of time as the fresh gougeres.