Gougeres Gougeres are airy French cheese puffs that originated in France, and are traditionally served this time of year with champagne dry, not brut. 1 cup water 1 stick unsalted butter, cut into small pieces 1/2 teaspoon salt 1 cup flour 4 large eggs 1 1/2 cups coarsely grated Gruyere cheese Preheat oven to 375degF. Line a baking sheet with parchment paper. Place the water, butter and salt in a saucepan and bring to a boil, then reduce heat to moderate. Add flour all at once and beat with a wooden spoon until the mixture pulls away from side of pan. Transfer mixture--known as pate a choux--to a bowl and use an electric mixer to beat in the eggs, one at a time. If the batter is too stiff, add another egg. Stir the Gruyere into the pate a choux and drop by tablespoons, about one inch apart, on the baking sheet. Bake for about twenty-five minutes, or until golden brown. Serve warm.