1 C water
1 t salt
2 T butter
couple of dashes of hot sauce
1 C flour
four eggs
1 C grated cheese (swiss, gruyere, cheddar, whatever you’d like), reserve 1/4 C to sprinkle on top
1 t Dijon mustard
2 T chopped fresh chives
Heat oven to 400
Place the water, salt, and butter in a medium sauce pan and bring to a boil, once boiling add the flour all at once and stir over a low flame until the mixture makes a big ball. Remove from the stove.
Place the ball in the Cuisinart. With the machine running add the eggs one at a time until the mixture is thick and glossy. Even through it’s referred to as a dough it looks more like a thick batter. Add the cheese and mustard and pulse until blended, and the chives and pulse a couple of times to incorporate them.
Scoop the dough with a one oz. scoop on to a parchment paper lined cookie sheet. Once all the dough has been scooped top each Gougere with a pinch of grated cheese. Place in the preheated oven and bake for about 20 minutes until the pastries are puffed and golden. Eat warm. They will deflate as they cool and you can get them puffy again by reheating in a hot oven.
Makes about 20
