Preparation

1. Preheat oven to 500°F. Line two baking sheets with parchment paper. Reserve.
2. Put the water, butter, ¼ teaspoon of the saltand sugar into a medium saucepan set over medium heat. Once the mixture comes to aboil, remove from heat and stir in all of the flour. Return to the burner and raise the heat to medium-high. Using a wooden spoon, continuously stir the mixture until it “dries out” and a thick, hard film remains on the bottom of the pot, about 1½ to 2 minutes.
3. Remove from heat and put flour mixture into the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 3 to release steam and cool, about 2 to 3 minutes. Oncethe dough has cooled (and the bowl is no longer warm), increase the speed to 4 and add the eggs, one at a time until each is fully incorporated before adding the next. Scrape down the entire bowl between each addition. Dough is ready when it becomes a pale yellow color and drops from the beater in a slow, steady stream. If the dough is too thick, beat the remaining 2 eggs together and slowly begin to add them, 1 teaspoon at a time, with the mixer running. Do not make the dough too runny or it will not hold its shape.
4. Add ½ cup of Gruyère, the remaining salt and spices and mix on Speed 2 to incorporate.
5. Transfer the batter to a large pastry bag fitted with a small to medium-sized round tip. Pipe the gougère dough into 1-inch rounds, ½ inch apart on the prepared baking trays. Top each with a pinch of the reserved Gruyère.
6. Put in the oven, and immediately turn the heat down to 300°F. Bake until gougères are nicely browned, completely hollow and not wet inside, about 20 minutes.
7. Serve immediately.
8. TIP: To ensure even coloring, rotate the baking sheets halfway through baking.