1 ¼ cups shredded Gruyere cheese
Preheat oven to 425F.
Place milk, butter and salt in medium size pan and bring to a boil. Add flour all at once and stir vigorously until it forms a ball and comes away from the sides of the pan. Remove from heat and transfer to a mixer bowl. Using the paddle attachment (or by hand, beat eggs in 1 at a time until fully absorbed. Mixture will be smooth and glossy. Add cheese and incorporate fully.
Spoon batter into pastry bag fitted with a large open star tip. Pipe large rosettes onto baking sheets sprayed with Pam (or lined with parchment paper). Bake 15-20 minutes without opening over door, then lower temperature to 400F and bake another 10+ minutes or until golden. Do not open the oven door during any of the baking time.
When ready, start eating!
