• 6 tablespoons Butter

  • 250 ml Water or light chicken stock

  • 0.5 teaspoon Salt

  • Pepper

  • 1 Pinch of Paprika

  • 125 g Flour

  • 3 large Eggs

  • 100 g gruyere cheese very finely diced or coarsely grated

  • Milk for brushing


  • 1.

    Heat the oven to 375ºF/190ºC.

  • 2.

    Put the butter in a heavy saucepan with the water or stock, salt, pepper, and paprika.

  • 3.

    Bring to a boil and pull from the heat.

  • 4.

    Dump the flour in all at once, and beat until smooth with a wooden spoon.

  • 5.

    The mixture will pull away from the sides of the pan and form a ball.

  • 6.

    Put the pan back on low heat and beat for a minute to dry the paste somewhat.

  • 7.

    Remove from the heat and let cool about 3 minutes.

  • 8.

    Add the eggs one at a time, beating vigorously with a wooden spoon after each addition.

  • 9.

    You want a smooth, soft, glossy paste that falls easily from the spoon.

  • 10.

    Stir in the cheese.

  • 11.

    Using a pastry bag, pipe 1-inch/2.5 cm balls onto a buttered baking sheet, or simply drop the mixture by spoonfuls.

  • 12.

    Brush with milk so they will emerge golden and shiny.

  • 13.

    Bake until puffed up, nicely browned, and feather light when you pick one up, 25 to 35 minutes.

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