Gougeres

These savoury little cheese pastries are made from pate a choux, the same dough that is used to make cream puffs.

Ingredients: 
2 cups plus 2 Tbs. milk
1/2 cup unsalted butter
2 tsp. salt
2 cups all-purpose flour
8 eggs
1/2 lb. Emmentaler, Gruyere. or other Swiss-type cheese, finely diced

~ Preheat oven to 375 F. Line two baking baking sheets with parchment (baking) paper.
In a heave sauce pan over high heat, combine the 2 cups of milk, the butter, and the salt. Bring to a boil and then add the flour all at once. Reduce the heat to low and stir until the mixture forms a ball and pulls cleanly away from the sides of the pan, about 5 minutes. Remove from the heat. Using an electric mixer set on medium speed, beat in the eggs, one at a time, until pastry is very shiny, about 5 minutes. Fold in three-fourths of the cheese after the last egg has been added.
Using a large tablespoon with a oval bowl, scoop out 2-3 inch  rounds of dough into the baking sheets, spacing them about 2 inches apart. Brush the rounds with the 2 tablespoons milk and sprinkle with the remaining cheese.
Bake until well puffed and browned, 30-35 minutes. Remove from the oven and let cool for 5 minutes just before serving.

Serves 6-8