Preheat oven to 425. Coat baking sheets with cooking spray. In
large pot over high heat, bring 1 c. water, butter, salt and pepper to
a full rolling boil.
Reduce heat to low. Add flour; cook, stirring vigorously, until
mixture begins to dry and pull away from the pot. About 2
minutes. Remove from heat.
Beat in eggs one at a time; mixture will be soft and glossy. Stir in
Gruyere and mustard.
Drop by rounded teaspoonfuls 2 inches apart onto a baking sheet.
Sprinkle with Parmesan. Bake 15 minutes or until lightly browned.
Serve warm or cool.
Serving
Suggestions
To reheat- Preheat oven to 400. Bake on ungreased sheet for 6 min.
Originally Submitted
1/11/2011
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