Andouille Gougères

Melt 91g unsalted butter with 180g water and 3g kosher salt in a saucepan.

Bring the mixture to a boil, then add 106g all-purpose flour and stir vigorously until a dough forms.

Cook the dough over medium heat for 2-3 minutes, stirring constantly, until it pulls away from the sides of the pan.