Gougères

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

1. Preheat oven to 425u0b0. Bring first 3 ingredients and 1/2 cup water to a rolling boil in a 3-qt. 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 375u0b0, 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. Make-Ahead Tip: 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 350u0b0 for 10 to 15 minutes or until warm.

milk, butter, salt, flour, eggs, gruyuere cheese, parmesan cheese, mustard, ground red pepper, paper

Taken from www.myrecipes.com/recipe/gougeres (may not work)