Gougeres (French cheese puffs)

I found this recipe on the Fresh Direct website, I kid you not. I was a little suspicious at first, but they came out really well. Fresh out of the oven, these are absolutely fantastic!

Ingredients:
4 tablespoons butter
1/4 cup plus 2 tablespoons milk
1/2 cup water
1 1/4 teaspoons course sea salt
2 pinches cayenne
3/4 cup all-purpose flour, sifted with 1/8 teaspoon baking powder
3/4 cup plus 3 tablespoons grated Gruyère (from about 4 ounces cheese)
3 eggs, at room temperature


Directions:
1. Preheat the oven to 400°F. Put the butter, 1/4 cup milk, water, 1/4 teaspoon sea salt, and the cayenne in a 2-quart saucepot and set over medium heat. Bring to a boil, then add the sifted flour and baking powder. Remove from heat. Stir well with a wooden spoon and return to the heat. Cook, stirring constantly, until the dough pulls away from the side of the pot, approximately 4 minutes. Remove the pot from the heat again and transfer the dough to the bowl of an electric mixer fitted with the paddle attachment. Add 3/4 cup of the cheese and paddle on low, until just warm, about 2 minutes.

2. Add the eggs to the mixer, 1 at a time. Continue to mix the dough until smooth and shiny, about 10 minutes. The mixture should be cool.

3a. I just spoon the mixture onto baking sheets with a teaspoon (1 inch rounds, about 1/2 inch high) instead of steps 3 and 4

3. Line 2 large baking sheets with parchment paper. Place the dough into a pastry bag fitted with a #6 tip.

4. Pipe the dough into 1-inch rounds, each about 1/2-inch high. Allow about 1/4-inch of space between each gougère. Each tray should fit about 28 gougères.

5. Brush the top of each gougère with the remaining 2 tablespoons milk and sprinkle with the remaining Gruyère and some sea salt.

6. Place the baking sheets in the oven and bake for 5 minutes. Turn the trays around and continue to bake until the gougères take on a deep, golden-brown color, approximately 7 minutes more. Serve hot from the oven or keep the gougères, loosely covered, at room temperature for up to 2 hours, then reheat at 400°F for 2 1/2 minutes.

7. Bake until golden brown, approximately 7 to 10 minutes.

8. Serve hot from the oven or keep the gougères, loosely covered, at room temperature for up to 2 hours and reheat in a 400°F oven for 2 1/2 minutes.