Gougeres (cheese Puffs)

INGREDIENTS

INSTRUCTIONS

The easiest and most consistent way to form the gougeres is to pipe
out small rounds using a pastry bag fitted with a 1/2-inch plain tip.
Lacking this, you could also use 2 teaspoons.  PREHEAT OVEN TO 425F.
Place the water, butter, salt and pepper in a  small saucepan and bring
to a boil. Immediately remove from the heat  (do not allow it to boil
for any length of time) and add the flour  all at once. Stir with a
wooden spoon until a ball forms. Return to  medium heat to dry the
paste. Flatten the paste on the bottom of the  pan, bring it up to the
side of the pan nearest you, then flop it  over to the opposite side of
the pan. Continue until butter starts  oozing out in bubbles, about 5
minutes. When pinched, the paste  should not stick to your fingers.
Remove from the heat and wait 5  minutes until slightly cooled, then
beat in the eggs one at a time,  waiting until each is incorporated
before adding the next. Add the  cheese and mustard. Butter a baking
sheet, then rinse under cold  water, or place parchment paper on the
baking sheet. Pipe out small  dots, about 1/2-inch in diameter, leaving
enough room for them to  triple in size. Brush with beaten egg or milk,
sprinkle with more  cheese, and bake for 15 minutes. Lower the heat to
400F, open the  oven door briefly to let the steam escape and then bake
for an  additional 10 minutes. Cool on a rack. Gougeres freeze well.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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