Gougères (French cheese puffs)
A hint of black pepper and Dijon mustard livens up these French cheese puffs (pronounced goo-ZHAIR). Great to make ahead, they can be piped onto the pan and baked when guests arrive.
1/2 cup water
2 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup all purpose flour
1/4 cup grated Parmesan cheese
1/2 cup grated Swiss cheese
1 teaspoon Dijon mustard
Preheat oven to 400°F. Line two baking sheets with parchment paper. In medium pot over medium-high heat, bring water and butter to boil. Add salt, pepper and flour and stir with wooden spoon for 1-2 minutes. Remove from the heat and allow to cool slightly. Add eggs, one at a time, stirring vigorously for a few minutes to incorporate first
egg before adding the second. Stir in grated cheese and mustard. Using a piping bag or two small spoons, portion in 2-inch rounds on prepared baking sheets a few inches apart. Bake for 10 minutes, or until puffed and golden brown, then reduce heat to 375°F and bake for 10 more minutes to set and dry out.
The gougère batter will look split as you add the first egg, keep stirring and it will all come together a few seconds after the second egg in incorporated. To remove the peaks after you’ve piped out your batter, pat them down with a finger dipped in water.