Gougères

Ingredients

 * 4 tbsp unsalted butter
 * ¼ cup + 2 tbsp whole milk
 * ½ cup water
 * 1¼ tsp sea salt
 * 6 grinds black pepper
 * ¾ cup sifted all-purpose flour
 * ¼ tsp baking powder
 * 3 large eggs, at room temperature
 * 1 cup + 2 tbsp coarsely grated gruyère cheese

Directions

 * 1) Preheat oven to 375°F.
 * 2) Line 2 baking sheets with parchment paper, and set sheets aside.
 * 3) Place butter, ¼ cup milk, water, ¼ teaspoon salt and pepper in 2-quart saucepan, and heat over medium heat.
 * 4) Bring to a boil, remove from heat, and add flour and baking powder.
 * 5) Stir well with wooden spoon, and return to heat.
 * 6) Cook until dough pulls away from sides of pan and forms ball.
 * 7) Transfer dough to bowl of electric mixer fitted with paddle attachment, and, setting mixer on low, mix until dough is just warm, about 2 minutes.
 * 8) Add eggs, 1 at a time, and add ½ cup cheese.
 * 9) Beat mixture until uniformly smooth and shiny, about 12 minutes.
 * 10) Place dough into pastry bag fitted with #3 tip.
 * 11) Pipe gougères into small mounds on baking sheets, about 1 inch round.
 * 12) Space evenly about ½ inch apart, making about 18 gougères per sheet.
 * 13) Brush tops with remaining 2 tablespoons milk, and sprinkle with remaining cheese and salt.
 * 14) Bake 20 to 25 minutes, or until gougères turn golden brown.
 * 15) Remove from oven, and serve warm.