MAKES 3 DOZEN
These irresistible French "cheese puffs" are the perfect hors d' oeuvre.
8 tbsp. butter, cut into pieces
3/4 cup milk
Salt and freshly ground white pepper
1 cup flour
4 eggs, at room temperature
1 1/2 cups grated comté or gruyère cheese
1. Preheat oven to 400°. Combine butter, 1/2 cup milk, and 1/2 cup water in a medium saucepan over high heat. Season generously with salt and pepper. Bring to a boil; when butter has melted, remove pan from heat. Add flour all at once and stir vigorously with a wooden spoon until mixture forms a thick dough and pulls away from the sides of the pan, 1–2 minutes. Return pan to heat for 1 minute, stirring constantly. Remove from heat.
2. Let dough cool to room temperature, then beat in eggs, one at a time, making sure each egg is completely incorporated into mixture and dough is smooth after each addition. Dough should be thick, shiny, and smooth. Add 1 cup of the cheese and beat in until well combined.
3. Spoon tablespoon-size mounds of dough on nonstick baking sheets, leaving about 1'' between each. Brush tops with remaining 1/4 cup milk, then sprinkle with remaining 1/2 cup cheese. Working in batches, bake in lower third of oven until doubled in size and golden, 20–25 minutes. Serve warm or at room temperature.