(makes about 60)
1 1/2 c. water
1/2 c. butter, cut into pieces
1/4 tsp. salt
1 1/2 c. all-purpose flour
1 1/2 c. shredded Gruyere cheese (may substitute cheddar)
4 tsp. Dijon-style mustard
1/8 tsp. ground white pepper
1/8 tsp. cayenne pepper
Cayenne for sprinkling (optional)
Lightly grease two baking sheets; set aside. In a medium saucepan, combine the water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Transfer to a large mixing bowl. Cool for ten minutes. Add eggs, one at a time, beating with an electric mixer on medium speed for one minute after each addition. Stir in cheese, mustard, white pepper, and the cayenne pepper.
Preheat oven to 400F. Using a pastry bag fitted with a 1/2-inch star tip, pipe batter in 1-inch mounds about 1 1/2 inches apart onto the prepared baking sheets. (Or use 2 teaspoons batter for each puff.)
Bake for 20 to 25 minutes or until puffed and golden brown. Serve warm. If desired, sprinkle with additional cayenne pepper.
Gougeres can be stored in an airtight container in the freezer for one month. To reheat, place frozen gougeres on a baking sheet and bake, uncovered, in a preheated 350F oven for six to eight minutes or until heated.
Recipe from Better Homes and Gardens
Nutrition information per puff:
Total fat 3g
Saturated fat 2g
Dietary fiber 0g