Preheat your oven to 400°F (200°C).

Line two baking sheets with parchment paper or silicone mats.

In a medium saucepan over medium heat, combine:

• Butter

• Water

• Salt

Bring to a gentle boil, then reduce heat to low.

Add all the flour at once and stir vigorously with a wooden spoon.

Cook for about 1–2 minutes, stirring constantly, until:

• A smooth dough forms

• It pulls away from the sides of the pan

• A thin film forms on the bottom

Transfer dough to a mixing bowl (or stand mixer bowl).

Let cool for 5 minutes so the eggs don’t scramble.

Add eggs one at a time, mixing vigorously after each addition.

• Dough will look broken at first but will come together.

• You want a smooth, glossy, pipeable dough.

Add:

• Shredded cheddar

• Chopped chives

• Black pepper (and cayenne or mustard, if using)

Stir just until evenly combined.

Use a pastry bag (or a spoon/small scoop) to form:

• 1½-inch mounds on the baking sheets

• Leave about 2 inches between each

Optional: Wet your fingertip and gently press down any pointy tops for more even puffing.

Bake at 400°F (200°C) for 10 minutes.

Reduce heat to 350°F (175°C) and bake for another 12–15 minutes, until:

• Gougères are puffed

• Deep golden brown

• Feel light when lifted

Let cool for 5–10 minutes on a rack.

Serve warm (best!) or at room temp.