Here’s what you’ll need to make chef Ludo Lefebvre’s French-style cheese puffs (because we all know that a bowl of stale cheesy poofs just won’t do).

Ingredients
1 c. plus 1 tbsp. water
7 tbsp. butter
1¼ c. flour
4 large eggs
1¾ c. grated Gruyere
Pinch of salt

Or do what chef Ludo does and use a kitchen scale:

250 ml water
100 g butter
150 g flour
4 large eggs
200 g grated Gruyere
Pinch of salt

Preheat the oven to 375º degrees. In the meantime, prepare a baking tray with parchment paper. Now it’s time to grate your Gruyere.

Pour water into a large saucepan; add butter and salt.

Turn up the heat.

Once the butter has melted, turn down the heat and add the flour all at once.

Stir constantly with a wooden spoon.

Remove from the heat when the flour is amalgamated and the paste is smooth (about 5 minutes).

Continue to stir 3-5 minutes or until the paste is just warm (this process dries the dough). Do not overheat.

Put the dough ball in your KitchenAid mixer (if you’re lucky) or just roll up your sleeves to mix by hand. Add eggs one at the time, mixing on low until well incorporated before adding the next.

After the last egg has been mixed in, add the cheese, and mix for about 30 seconds (the cheese will melt slightly).

Transfer the dough to a pastry bag and squeeze out small, round mounds onto the baking tray.

No pastry bag? A spoon will do.

Bake 20-25 minutes (depending on their size) until they rise and are golden brown. This is the perfect time to check twitter.com/chefludo.

To impress your friends, serve them warm right out of the oven.