Remnant Cheese Gougeres

• 1/2 cup water
• 3 tablespoons butter
• 1/2 cup flour
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 eggs
• 1/2 cup mixed cheeses, dice or crumble softer cheeses into small pieces and use a box grater for harder cheeses

1. Preheat the over to 425u0b0F. In a saucepan, combine the water, butter, salt, pepper and cayenne and place over medium heat until the butter is melted.
2. With wooden spoon in hand, add the flour to the saucepan mixture and stir continuously until the ingredients form a ball. Remove the saucepan from the heat and let it cool slightly, about two to four minutes.
3. Add eggs, one at a time, stirring after each until fully combined.
4. Stir the mixture of cheeses into the saucepan until well distributed.
5. Transfer the dough into a zip-top plastic bag, seal the bag and snip a bottom corner of the bag to create a 3/4" opening to pipe the dough through. To make it easier to get the dough into the plastic bag it can be helpful to place the open zip-top bag into a mug or liquid measuring cup with the top of the bag folded over the top of the mug, like you would line a garbage can.
6. Pipe large gumball-sized mounds onto a baking sheet lined with parchment. Bake for 5 minutes at the preheated temperature of 475u0b0F Then, while the gougeres are still in the oven, reduce to 375u0b0F and bake for 20 minutes more or until golden brown.

water, butter, flour, salt, black pepper, cayenne pepper, eggs, mixed cheeses

Taken from food52.com/recipes/78325-remnant-cheese-gougeres (may not work)