courtesy of Ann Marie
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Ingredients:
| 1 c. water |
| ½ c. (1 stick) butter |
| 1 c. flour |
| 4 eggs\ |
| 1 ½ c. (6 oz.) grated Gruyere cheese |
| 1 tsp. Dijon mustard |
| 1 tsp. salt |
| ½ tsp. dry mustard |
| Dash of hot pepper sauce |
Directions:
 | Preheat oven to 450˚ F. |
| Lightly butter baking sheet. |
| Combine water and butter in medium sauce pan and bring to rolling boil over medium high heat (make sure butter is completely melted). |
| Add flour all at once and beat with wooden spoon until mixture forms ball and comes away from sides of pan. Remove from heat. |
| Add eggs one at a time, beating vigorously after each addition, until dough is smooth and shiny. Blend in remaining ingredients. |
| On
baking sheet, form circle 9 inches in diameter by arranging tablespoonfuls
of dough with sides touching. Repeat, making second layer of dough directly
atop first. Bake 10 minutes. |
| Reduce oven temperature to 350 ˚ F and bake another 10 minutes. Reduce oven temperature to 326˚ F and bake until Gougere is puffed and lightly browned, about 15 minutes more. |
| Immediately poke holes all around Gougere with fork to let steam out. |
| Slide onto serving plate and cut into wedges. |
8 to 10 servings.
From Ann Marie