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Preheat the oven to 375 degrees and prepare a baking tray with
parchment paper. Grate your Gruyere.
Pour the water into a large saucepan, then add the butter and salt.
Turn up the heat. Once the butter has melted, turn down the heat
and add the flour all at once.
With a wooden spoon stir the mixture constantly.
Once the flour is amalgamated and the paste is smooth (about 5
minutes), remove from heat.
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To dry out the dough, continue to stir paste for 3-5 minutes or
until it is just warm. Do not overheat.
Put the dough ball in your electric stand mixer, or just roll up your
sleeves to mix by hand. Add eggs one at the time. Mix on low until
well incorporated before adding the next.
Add the cheese after the last egg has been added and mix for
about 30 seconds. (The cheese will melt slightly.)
Transfer the dough to a pastry bag. Squeeze out small, round
mounds onto the baking tray. (Or use a spoon.)
Bake 20-25 minutes until they rise and are golden brown.
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