Gougères

Ingredients

• 0.5 cup butter 
• 1.5 teaspoons dijon mustard 
• 6 large eggs 
• 1 cup flour all-purpose
• 0.1 teaspoon ground pepper red
• 6 oz gruyère cheese shredded
• 0.5 cup milk 
• 2 tablespoons parmesan cheese grated
• 0.8 teaspoon salt 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• baking paper
• oven
• wooden spoon
• aluminum foil
• stand mixer

Directions

1. Preheat oven to 42
2. 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.
3. 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.
4. Remove from heat, and let stand 5 minutes.
5. Transfer dough to bowl of a heavy-duty electric stand mixer.
6. 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.)
7. Add Gruyre 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.
8. Reduce oven temperature to 375, and bake gougres 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.
9. Place frozen gougres on baking sheets, cover lightly with foil, and bake at 350 for 10 to 15 minutes or until warm.