Savory Cheese Choux Puffs Appetizer

Preheat your oven to 200°C. Line a baking sheet with parchment paper or a silicone mat.

In a medium saucepan, combine the water, unsalted butter, and salt. Bring to a rolling boil over medium heat, then immediately remove the pan from the heat.

Add all the all-purpose flour at once and stir vigorously with a wooden spoon until a smooth ball of dough forms. Return the pan to low heat for 1-2 minutes, stirring constantly, to dry out the dough (this is called the 'panade').

Transfer the dough to a large bowl. Add the large eggs one at a time, beating well after each addition until fully incorporated and the dough is smooth and glossy. The dough may look separated at first, but keep beating until it comes together.

Stir in three-quarters of the grated Comté cheese, freshly ground black pepper, and Dijon mustard (if using) into the choux pastry.

Spoon or pipe small mounds (about 3 cm in diameter) of the dough onto the prepared baking sheet, leaving about 5 cm of space between each. Sprinkle the remaining grated cheese on top of each puff.

Bake for 15 minutes at 200°C, then reduce the oven temperature to 180°C and bake for another 10-15 minutes, until the gougères are golden brown, puffed, and firm. It is crucial not to open the oven door during the first 20 minutes of baking.

Remove from the oven and serve warm. Enjoy these delightful savory cheese choux puffs!