Jarlesberg Gougeres

Jarlesberg Gougeres- it looks like hieroglyphics. Translation: the perfect cheese puff for an appetizer or dipping in soup.
As I re-read the recipe before I started cooking, I looked over at my mom who was making soup beside me and said, "Mom, I'm scared". They seemed so intimidating at first- cooking a dough over the stove and then adding eggs while it's still hot. I was certain the flour would burn, and the eggs would curdle and I would end up with scrambled eggs. However, neither happened. Not even close. The only product of my work was a perfectly light cheese puff- so light, it seems it could float away with the spring breeze. The outside was golden brown and crisp, but the inside was airy and moist. What most surprised me though, was how amazingly easy these were to make.
Classic Gougeres are made with Gruyere cheese. But, since I couldn't find any at the store today, I substituted Jarlesberg cheese for Gruyere. The flavor of the Jarlesberg is perfectly salty with a slight tang- but all the burst of cheese.

1 cup water
3 tbsp butter, diced
3/4 tsp salt
1 cup all purpose flour
4 large eggs
1 cup packed grated Jarlesberg cheese (approx. 4 oz)
1/4 tsp freshly ground black pepper

Put one oven rack in the top third and one in the bottom third of the oven, and preheat to 400 degrees. Line 2 rimmed baking sheets with aluminum foil.
In a medium saucepan over medium heat, bring the water, butter, and salt to a simmer. Whisk the mixture until the butter melts. When it comes to a simmer, add the flour and stir rapidly with a wooden spoon until the flour absorbs the liquid and forms a ball that pulls away from the sides of the pan. Stir this vigorously until a film forms on the bottom of the pan and the dough is no longer sticky, 1-2 minutes longer. Remove the pan from heat and let it cool about 3-4 minutes. With an electric mixer, mix in one egg at a time. The mixture will look separated at first, but keep mixing- the eggs will incorporate. Stir in the cheese and pepper.
Drop rounded tablespoons of dough onto the baking sheets about 3 inches apart. Bake the gougeres until golden brown, about 30 minutes depending on their size. Reverse the positions of the sheets halfway through baking. The gougeres are done when the outsides are golden brown and when you pry a knife into the middle, you see a slightly moist center.

Recipe from Bon Appetit Magazine