Gougères
from Sunset Magazine via MattBites
1/2 cup butter
1 cup water
1 cup flour
5 eggs
1 cup grated gruyere
1/2 cup grated parmesan
2 teaspoons Dijon mustard
1 tablespoon freshly ground black pepper
bittersweet Spanish paprika (my addition, but feel free to leave it out)
Preheat oven to 425°.
Heat butter and water in a medium saucepan over medium heat until butter is melted and mixture comes to a simmer. Turn heat to low, add 1 cup flour, and stir vigorously until mixture forms a ball that pulls away from pan sides, about 1 minute. Remove pan from heat. Add eggs, one at a time, stirring vigorously after each. Dough will separate after each addition, but keep stirring until it forms a smooth paste. (You might want to begin a workout regimen about a month before making these if you, like me, have little wimpy girly arms. Seriously, this is exhausting work.)
Stir in gruyere, parmesan, Dijon mustard, and black pepper. Drop mixture in heaping tablespoonfuls onto 2 buttered baking sheets. Dust with paprika. Bake until puffed and brown, about 30 minutes. Cut slits in sides of puffs, return to oven, and lower heat to 350°. Bake for 10 minutes.
I might add a little mustard powder and cayenne next time to give them more of a kick. Not sure, but I think adding extra Dijon might throw the whole thing out of whack unless you compensate with more flour.
Makes about 50.
