• 1 cup water
• 1 stick (1/4 cup) unsalted butter, cut into small pieces
• 1/2 teaspoon salt
• 1 cup flour
• 4 large eggs
• 1 1/2 cups coarsely grated Gruyere cheese

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Place the water, butter and salt in a saucepan and bring to a boil, then reduce heat to moderate. Add flour all at once and beat with a wooden spoon until the mixture pulls away from side of pan.
3. Transfer mixture, known as pate a choux, to a bowl and use an electric mixer to beat in the eggs, one at a time. If the batter is too stiff, add another egg.
5. Stir the Gruyere into the pate a choux and drop by tablespoons about one inch apart on the baking sheet. Bake for about twenty-five minutes, or until golden brown. Serve warm.

There's a historical and contemporary romance author who puts recipes in her books before almost every chapter. This one looks like fun so I thought I'd share with all of you.