Pâte à choux: place
, fine salt
, and black pepper
in a saucepan over medium heat. Bring to a boil. Remove from the heat and add all
at one time. Return the saucepan to low heat and, using a wooden spoon, beat until the dough pulls away from the edge of the saucepan and is homogenous. Remove the pan from the heat again and allow the dough to cool
for 5 minutes. Mix in the eggs, one at a time. Lastly, mix in the grated cheese
. Transfer the dough to a pastry
bag fitted with a 15mm plain tip. Set aside.