- 57 grams unsalted butter (~1/2 a stick)
- 1/2 teaspoon fine salt (or to taste)
- 1/8 teaspoon cayenne (or more)
- 136 grams bread flower
- 4 large eggs (room temperature)
- 142 grams shredded Gruyere
- 50 grams grated parmesan
- Preheat to 425, put parchment paper on baking sheets
- In a small saucepan, bring 1 cup of water, butter, salt, and cayenne to a boil.
- Stir in flour all at once and cook for 1-2 minutes until dough pulls away from the side of the pan.
- Put cooked dough into stand mixer and beat with paddle attachment for ~30 seconds
- Add one egg at a time.
- Put in Gruyere slowly and beat until mostly melted into batter.
- Using a spoon or a pastry bag, make 2 teaspoon sized balls 1 inch apart on baking sheets
- Sprinkle parmesan and bake for 15 minutes.
- Reduce temperature to 350, continue baking until golden and cooked through ~10-15 minutes