APPETIZERS: Savoury cheese puffs are great finger food to serve at parties.

CHEESE PUFFS:

¾ cup + 1 tbsp. milk                                       

¾ cup water

½ cup butter                                                    

11/3 cups all purpose flour

spice mix:

    ¼ tsp. cayenne pepper        

    ½ tsp. white pepper

    1 tsp. salt                                                    

    pinch nutmeg

6 eggs

1 egg yolk                                                     

1 ½ cups grated Gruyere cheese

1 tbsp. Dijon mustard                                     

2-3 tbsp. grated Parmesan or Gruyere cheese

Preheat oven to 400 degrees F. and grease a baking sheet.

To make Choux pastry:  In a medium saucepan over medium heat combine ¾ cup milk, water and butter and bring to a boil. Remove from heat and immediately pour in flour, cayenne pepper, white pepper, salt and nutmeg all in one shot. Stir with a wooden spoon until smooth. Return to heat and cook 1 minute, stirring constantly.

Remove pan from heat and add eggs, one at a time, beating well after each addition, using an electric hand mixer. After that, stir in cheese and mustard. Using a tablespoon, drop pastry by scant tablespoons onto the baking sheet. 

Whisk together the remaining tablespoon of milk and egg yolk. Brush tops of pastries with egg glaze, then sprinkle grated cheese on top. Bake 15 minutes without opening oven door. Check for doneness, puffs should be firm and well browned. Bake an additional few minutes if necessary.  Cool on rack. Serve warm.