Gruyere Gougeres

Preheat oven to 425 degrees.

Heat milk, butter, salt, black pepper, and a shake of cayenne pepper until just before the milk begins to boil. When the milk is just about to boil, dump in 1 cup of flour and beat it with a wooden spoon until everything comes together. Cook over low heat for 2 minutes, stirring constantly. Dump the flour ball into your food processor. Pulse in all at once 4 extra-large eggs (or 5 large), ¾ cup grated Gruyere; pulse until incorporated into a smooth, thick dough. Pipe or spoon dots onto baking sheets lined with parchment paper. The dots of dough should be 1.25 inches wide and .75 inch tall. Brush the tops of the gougeres with a wash of 1 egg beaten with 1 tsp water. Sprinkle a little extra grated Gruyere on top. Bake for 15 minutes, until golden brown.