2 cups water
2 sticks butter
2 cups flour
8 large eggs
2 cups gruyere cheese, grated
4 cups cooked, diced apple
1/4 teaspoon cayenne or 1/2 teaspoon white pepper

Bring water and butter to a boil, then turn burner to low. Add flour all at once and stir with a wooden spoon until mixture comes together in a ball. Remove from heat. Put mixture in a mixer bowl. Mix with paddle attachment at medium speed. Add eggs, one at a time. Incorporate each egg thoroughly before adding the next. Mix in cayenne and cheese. Add apple.

To form the puffs, use a pastry bag to pipe the batter onto a lightly-greased cookie sheet. Alternatively, you can spoon the batter onto the cookie sheet.

For mini puffs, use about 1 teaspoon of dough for each puff. For regular sized puffs, use 1 tablespoon of dough. The puffs will double in size on the baking sheet while baking so leave plenty of room between puffs.

Bake at 400° approximately 15 minutes until brown and puffed. Best hot, but can be served at room temperature.