Mini Gruyère Fondue Gougères

Prepare the Choux Pastry

1. 1Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
2. 2In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium heat.
3. 3Remove from heat and immediately add the flour all at once. Stir vigorously with a wooden spoon until a smooth ball of dough forms and pulls away from the sides of the pan.
4. 4Return the saucepan to low heat and cook, stirring constantly, for 1-2 minutes to dry out the dough slightly.
5. 5Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and an electric hand mixer). Let it cool for about 5 minutes.
6. 6Add the eggs one at a time, beating well after each addition until fully incorporated. The dough should be smooth and glossy.
7. 7Stir in the grated Gruyère cheese until evenly distributed.
8. 8Spoon or pipe small mounds of dough onto the prepared baking sheets, about 1.5 inches in diameter, leaving some space between each.
9. 9Bake for 20-25 minutes, or until puffed, golden brown, and firm. Transfer to a wire rack to cool slightly.

Make the Gruyère Fondue

1. 1In a small saucepan, combine the shredded Gruyère cheese, white wine, and minced garlic.
2. 2Heat over medium-low heat, stirring constantly, until the cheese is melted and smooth.
3. 3If desired, whisk the cornstarch with a tablespoon of water to create a slurry, then stir it into the fondue to thicken. Cook for another minute until the fondue is smooth and coats the back of a spoon.

Assemble and Serve

1. 1Once the gougères have cooled slightly, use a small knife to gently hollow out the inside centers, if desired, to make dipping easier.
2. 2Transfer the warm fondue to a small serving bowl or fondue pot.
3. 3Arrange the mini gougères around the fondue for dipping. Serve immediately.