Categories: Appetizers- Snacks

Ingredients

• 1/2 cup milk
• 1/2 cup butter
• 3/4 tsp. salt
• 1 cup all-purpose flour
• 6 large eggs
• 1 1/2 cups (6 oz.) shredded Gruyere cheese
• 2 Tbsp. grated Parmesan cheese
• 1 1/2 tsp. Dijon mustard
• 1/8 tsp. ground red pepper
• Parchment paper

Directions

1. Preheat oven to 425 degrees. Bring first 3 ingredients and 1/2 cup water to a rolling boil in a 3-quart saucepan over medium heat; cook, stirring constantly, 1 minute. Add flour all at once, and beat vigorously with a wooden spoon 1 minute or until smooth and pulls away from sides of pan, forming a ball of dough. Remove from heat, and let stand 5 minutes.
2. Transfer dough to bowl of a heavy-duty electric stand mixer. Add eggs, 1 at a time, beating at medium speed until well blended after each addition. (If dough separates, don’t worry- it will come back together.) Add Gruyere cheese and next 3 ingredients; beat at high speed 3 minutes or until dough is smooth and glossy. Drop by rounded teaspoonfuls 2 inches apart onto 2 parchment paper lined baking sheets.
3. Reduce oven temperature to 375 degrees, and bake gougeres 10 to 12 minutes, placing 1 baking sheet on middle oven rack and other on lower oven rack. Switch baking sheets, and bake 4 to 6 more minutes or until golden brown. Cool on baking sheets 5 minutes. Repeat procedure with remaining dough.
4. You can make gougeres ahead and freeze up to 3 months. To reheat: Place frozen gougeres on baking sheets, cover lightly with foil and bake at 350 degrees for 10 to 15 minutes or until warm.

5. makes 7 to 8 dozen

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