Gougeres

Directions

1. 1
   Combine the water, butter, salt and sugar and heat until the butter is melted.
2. 2
   Add the flour and stir vigorously with a wooden spoon until the dough forms a firm ball and breaks away from the edges of the pan.
3. 3
   Remove the dough from the pan and beat in the eggs, one by one.
4. 4
   If the eggs are very large, you may not need 4, if they are small, you may need more.
5. 5
   Use enough to make the pate a choux firm, smooth and waxy.
6. 6
   Add the cheese, mustard and a few grains of cayenne to the pate a choux and blend thoroughly.
7. 7
   Butter a baking sheet and drop the dough by spoonfuls, or force it through the plain tube of a pastry bag, making small round mounds on the sheets.
8. 8
   Sprinkle with a little additional cheese and a little cayenne or a few dashes of Tabasco.
9. 9
   Bake in a 375F oven for 35 to 40 minutes.
10. 10
    Turn off the heat and allow the gougere to dry out in the oven for a few minutes before removing them.
11. 11
    This will prevent them from weepingthat is, showing drops of moisture.
12. 12
    Serve the gougere either hot or cold.