Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. (Alternatively, use an electric hand mixer or beat by hand with a stiff spatula.) Beat the dough on medium-low speed until it stops steaming and is just warm to the touch, about 1 minute.

Continue beating and add the eggs in four additions. Wait for each addition to be absorbed and for the dough to smooth out before adding the next. Scrape down the sides of the bowl if needed between additions. In the end, the dough should come together in a very smooth, creamy batter. Beat in the cheese.

Scoop rounded tablespoons of dough onto the baking sheets, spacing the about 1-inch apart.

Bake the gougeres at high heat for 5 minutes.

Reduce the heat to 350 F. Bake until puffed, deep golden-brown, and dry to the touch (the cheese may still be bubbling a bit), rotating the sheets between racks and from front to back halfway through baking, 20 to 25 minutes more. The finished gougeres will feel light and hollow when picked up.

Transfer the baking sheets to a cooling rack. Serve warm or at room temperature.

Recipe notes: Leftovers can be stored in the refrigerator for up to five days or frozen for up to three months. Re-crisp in a warm oven before serving.

To make ahead, scoop rounded tablespoons of dough onto the lined baking sheet as close together as possible without touching. Cover loosely with plastic wrap. Freeze until solid, then transfer to an airtight container or a zip-top bag and freeze for up to two months.

Make the gougeres any size that appeals to you. Teaspoon scoops are a fun party snack or soup topper, while double-sized gougeres are nice for making sandwiches or as part of a brunch spread.

(Meghan Splawn is associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)