Black Pepper and Chive Gougeres

Preheat oven to 425 F. Line a half sheet pan with a Silpat liner.

In a heavy bottom saucepan over medium-high heat, combine water, butter, salt, and granulated onion; heat until mixture starts to bubble. Lower the heat to medium-low and add flour, stirring vigorously until a smooth paste forms and pulls away from the sides of the pan; continue stirring for a minute or two more. Remove from heat and allow mixture to cool slightly before using a whisk to incorporate the eggs, one at a time, beating well after each addition until no sign of egg remains (for best results, be sure to use a whisk during this step). Stir in pepper, chives, and cheese.

Use a #50 scoop (or 1 tablespoon) to portion mounds of dough spaced evenly on the sheet pan. Bake for 15-20 minutes until deep golden brown. Serve warm or cool before filling with chicken salad.

Note: Pastry dough should be baked immediately. Do not double recipe. Dough can be frozen in individual portions and baked directly from freezer (just increase baking time by a minute or two). Gougeres can also be frozen after baking if wrapped very well.