Cheddar-Parmesan Gougères

from several recipes

adapted by Jeff Lindenbaum

makes 25 to 30 puffs (using 2-inch mounds)

1 cup grated sharp white cheddar cheese

1/2 cup grated Parmesan cheese 

1 teaspoon dry mustard 

1/8 teaspoon Cayenne pepper

1 cup milk or water 

1/2 cup unsalted butter

1/4 to 1/2 teaspoon salt

1/2 teaspoon sugar

1 cup all-purpose flour

4 or 5 eggs 

Preheat oven to 375 degrees.

Mix the two grated cheeses together, along with the mustard and Cayenne pepper and set aside. Combine milk or water, butter, salt and sugar and heat until the butter is melted. Add flour and stir vigorously with a wooden spoon until the dough forms a firm ball. Place the dough in the bowl of a heavy-duty electric mixer with a flat paddle.

Add the eggs and incorporate, one at a time. Then add 1 1/4 cup of the cheese mixture, reserving 1/4 cup for later, and thoroughly mix. Continue to mix at moderately high speed to create the maximum amount of air in the dough, which should have the consistency of very thick mayonnaise. Transfer the dough to a pastry bag (or plastic bag) fitted with a plain tip. Pipe into 1 1/2 to 2-inch mounds onto a baking sheet, about two inches apart.

Sprinkle the puffs with the remaining 1/4 cup cheese mixture, and bake in a for 25 to 30 minutes or until golden brown; check periodically to be sure they don't brown too much. When they are done, turn off the heat and allow the puffs to dry out in the oven for 1 or 2 minutes before removing them. Serve gougères
hot from the oven or at room temperature or chilled with a filling of your
choice.

These make your house smell so good! They are great to freeze and have on hand for a good hors d'oeuvre.