
Ingredients:
• 1 cup – water
• 1/2 cup – (1 stick) Butter
• 1 cup – sifted all purpose flour
• 1 tsp – salt
• 1 tsp – dry mustard
• 4 eggs
• 1 cup – (4 oz.) shredded cheddar cheese
• Grated parmesan cheese
• 8 drops liquid red pepper seasoning (optional)
Method:
- Preheat oven to 400 degree F.
- Heat water and butter to a full rolling boil in a large saucepan.
- Add flour, mixed with salt and mustard, all at once.
- Stir vigorously with a wooden spoon until mixture leaves the sides of the pan, forming a thick, smooth ball.
- Remove from heat and cool slightly.
- Add eggs, 1 at a time, beating well after each addition.
- The paste will look smooth and shiny.
- Add cheddar cheese and red pepper sauce, if using.
- Spoon by rounded teaspoons onto a lightly greased or parchment-lined baking sheet.
- Sprinkle with Parmesan cheese.
- Bake for about 25 minutes, or until puffy and golden.
- Remove from sheet and cool on wire rack.
- These may be frozen in a single layer on the cookie sheet for 30 minutes; then remove to a plastic bag and freeze for individual portions.
- Reheat in a 350 degree F oven for 8-10 minutes.