Gougeres

• 4 tablespoons (1/2 stick) butter
• 1/2 teaspoon salt
• 1 1/2 cups flour
• 3 eggs
• 1 cup freshly grated aged Gruyere, Emmental, Cantal, or Cheddar cheese
• 1 cup freshly grated Parmesan or other hard cheese

1. Lightly grease 2 baking sheets and preheat the oven to 425F.
2. Combine 1 cup water, the butter, and the salt in a medium saucepan; turn the heat to medium-high and bring to a boil.
3. Cook, stirring, until the butter melts, just a minute or two longer.
4. Add the flour all at once and cook, stirring constantly, until the dough holds together in a ball, 5 minutes or less.
5. The dough will get stiffer as you stir it; keep at it until the dough is smooth.
6. Transfer the batter to a large mixing bowl or the work bowl of a stand mixer.
7. Add the eggs one at a time, beating hard after each addition (this is a little bit of work; use a stand mixer if you have one; a hand mixer will likely not be powerful enough).
8. Stop beating when the mixture is glossy.
9. Stir in the cheeses.
10. Drop teaspoonfuls onto the baking sheets and bake until puffed and lightly browned, 10 to 15 minutes.
11. Serve warm or at room temperature.

butter, salt, flour, eggs, aged, hard cheese

Taken from www.epicurious.com/recipes/food/views/gougeres-385642 (may not work)