Gougères

Preheat your oven to 375°F. These little puffs remind me of the communal sharing we do with injera — everyone reaching for the same plate, but here each person gets their own perfect bite.

In a heavy saucepan, combine the water, butter, and 1 teaspoon of salt. Bring to a rolling boil, stirring until the butter completely melts.

Remove from heat and let cool for just a minute — you want it hot but not scorching. Add the flour all at once and stir vigorously until completely combined.

Return the pan to high heat and stir constantly with a wooden spoon until the mixture pulls away from the sides of the pan and forms a ball, about 2 minutes. Remove from heat. (This step cooks out the raw flour taste — don't skip it.)

Beat in the eggs one at a time, mixing each one completely before adding the next. The mixture will look broken at first but will come together beautifully.

Fold in the diced Gruyère, remaining 0.5 teaspoon salt, and the black pepper. The cheese should be evenly distributed throughout.

Drop rounded tablespoons of dough onto buttered baking sheets, spacing them about 2 inches apart. Smooth the tops gently with a knife and sprinkle with the grated cheese.

Bake for 25 minutes until puffed and golden brown. They should sound hollow when tapped. Serve immediately while they're still warm and crispy.