Gougères au Gruyère et Fines Herbes

Preheat your oven to 400 deg F (200 deg C).

In a small saucepan, bring the water and a pinch of salt to a boil.

Remove from heat and stir in the flour vigorously with a wooden spoon until a smooth ball of dough forms that pulls away from the sides of the pan.

Let it cool for two minutes.

Gradually beat in the egg, a little at a time, until the dough is glossy and holds a 'V' shape when lifted from the spoon.

Fold in the finely grated Gruyère and minced chives.

Drop small, teaspoon-sized mounds onto a parchment-lined baking sheet.

Bake for 15-18 minutes until they have puffed up and are golden brown and crisp to the touch.

Serve warm immediately, perhaps with a touch of fresh thyme.