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Gougere / Cheese Puffs

1/2 teaspoon salt
1/4 pound chilled butter, cut into small pieces
1 cup water
1 cup less 1 1/2 tablespoons all purpose flour, sifted
4 large eggs
3/4 cup grated Gruyere cheese

Combine the salt, butter and water in a medium saucepan. Stirring,
bring to a boil over high heat. Remove from heat and add the flour
all at once. Beat vigorously with a wooden spoon to create a smooth
dough. Stirring constantly, briefly reheat over medium heat for
about one minute to dry the dough just a little. Quickly transfer
the dough to the bowl of an electric mixer and add all of the eggs
and half of the cheese, beating at medium speed until the eggs and
cheese are well incorporated.

Preheat oven to 425 degrees. Spoon or pipe 2-inch mounds of dough
onto 2 non-stick baking sheets, spacing mounds 2 inches apart.
Sprinkle the tops of the mounds with the remaining cheese. Bake
until golden brown, between 20 and 25 minutes. Serve warm. Yields
about 40 puffs.

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