Gougere

• 1 c. water
• 1/4 lb. butter, cut into small bits
• 1/4 tsp. salt
• 1 c. flour
• 4 eggs (5 if small)
• 1/2 tsp. Dijon mustard
• 1/4 tsp. Dusseldorf mustard or 1/2 tsp. dry mustard
• 1 tsp. salt
• good dash of cayenne
• 1 1/2 c. grated Swiss cheese (reserve 1/4 c. for garnish)

1. Stir the above ingredients thoroughly into the dough.
2. On the prepared baking sheet, arrange rounded tablespoonfuls of the choux in a complete circle; you may want to make 8-inch in diameter circle to guide you.
3. Make sure that each mound touches the next. When you have completed the circle, make a second layer by placing rounder teaspoonfuls on top and in between each of the larger mounds.
4. With a pastry brush, paint the top of the gougere with one egg, mixed with 2 tablespoons cream, taking care that the egg does not drip down the side and adhere to the baking sheet (this would inhibit the puffing).
5. Sprinkle the top with the reserved cheese.
6. Refrigerate at this point.

water, butter, salt, flour, eggs, mustard, dry mustard, salt, cayenne, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1008526 (may not work)