Don’t let the fancy French name for these cheese puffs mislead you- they are easy to make and even easier to eat!  This is a great cocktail party appetizer recipe- fun, delicious, and easy.  Perfect for all of your pre-holiday invites.  Enjoy!

INGREDIENTS

• ¼ cup (½ stick) butter
• ¾ cup water
• ¼ teaspoon salt
•   ¾ cup all-purpose flour
• 2 large eggs
• 1 ½ cups shredded gruyere cheese
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh thyme, finely chopped
• 1 teaspoon fresh rosemary, finely chopped

PREPARATION

1. Position racks in upper and lower thirds of oven and preheat to 400°.  Line 2 baking sheets with parchment paper.
2. Combine water, butter and salt in a medium saucepan.  Bring to a simmer over medium-high heat.
3. Reduce heat to medium-low, add flour and mix vigorously with a wooden spoon to form a smooth dough.  Cook, stirring for 2 minutes.  The dough should dry out slightly and pull away from the pan.
4. Scrape the dough into a medium bowl and let cool for 2 minutes.
5. Using a wooden spoon, beat eggs one at a time into the dough, beating thoroughly after each addition.  The batter will separate after each egg, but keep stirring- it will come back together.
6. Add cheese, mustard, thyme and rosemary & fold to combine.
7. Transfer the dough to a pastry bag fitted with a 3/8- to ¾-inch pastry tip (or use a gallon-sized plastic bag with about ¾-inch hole snipped in one corner).
8. Pipe 25 small rounds of dough onto each prepared sheet pan, make a little wider than a quarter.
9. Bake, rotating pans front to back and top to bottom halfway through (not necessary when using convection), until puffed and golden, about 18-20 minutes.
10. Serve warm.