Gruyère Gougères with Smoked Paprika Butter

Grate the cured cheese on the large holes of a box grater. Set aside.

Finely mince the garlic clove for the smoked paprika butter. Set aside.

In a saucepan over medium heat, combine the butter, whole milk, and salt. Stir until the butter has fully melted and the mixture begins to simmer gently.

Add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth dough that pulls away from the sides of the pan, about 2 minutes. The dough should coat the bottom of the pan lightly.

Transfer the dough to a large bowl. Let it cool for 5 minutes, stirring occasionally, until it is warm but not hot.

Add the eggs one at a time, beating thoroughly after each addition until the dough is smooth and glossy. After all four eggs are incorporated, the choux paste should be thick, smooth, and fall from the spoon in a ribbon.

Fold in two-thirds of the grated cheese. Reserve the remaining cheese for topping.

Preheat the oven to 200°C (400°F). Line two baking sheets with parchment paper.

Using two spoons or a piping bag, drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 5 cm apart.

Sprinkle the remaining grated cheese over the tops of each gougère.

Bake for 20-25 minutes, until the gougères are puffed, deep golden, and feel firm when lightly pressed. Do not open the oven door during the first 15 minutes or they may collapse.

Remove from the oven. Pierce each gougère with a small knife to release steam. Transfer to a wire rack.

While the gougères bake, melt the butter in a small saucepan over medium-low heat.

Add the minced garlic and cook gently for 2 minutes, until fragrant but not browned.

Whisk in the smoked paprika. Remove from heat immediately and keep warm for serving.

Arrange the warm gougères on a serving platter. Pour the smoked paprika butter into a small ramekin or bowl for dipping.