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1
In a saucean, bring water , shortening, and salt to a boil over medium heat. Add flour all at once. Cook and stir well until mixture is smooth and leaves sides of saucepan and forms a ball.
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2
Remove from heat. Cool for about 2 minutes. Add 4 eggs, once at a time, beating well after each addition.
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3
Stir in 1 cup cheese and seasoning.
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4
Drop mixture by rounded teaspoonfuls onto lightly greased foil-lined baking sheet.
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5
VARIATIONS:.
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6
Cheddar Gougeres: Replace 1 cup grated Parmesan cheese with 1 1/2 cups shredded extra-old cheddar cheese and replace seasoning with 1 teaspoons dry mustard.
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7
Roquefort Gougeres: Replace 1 cup grated Parmesan cheese with 1 1/2 cups crumbled roquefort cheese. Omit seasoning.
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8
TIP:
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9
Freezing and Reheating: Once the bite-size gougeres are cooled ompletely, place them in airtight containers, and freeze up to one month. Thaw at room temperature on baking sheets, for about 1 hour. To serve them hot, warm in a 350F oven for about 8 minutes. Serve immediately.
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10
Beat remaining egg in small bowl. Brush the top of each puff with beaten egg, and then sprinkle with Parmesan cheese.
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11
Bake in a 400F oven for 12 minutes. Reduce heat to 350F and bake 5 minutes longer or until gougeres are puffed and golden brown.
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12
Serve immediately, or let cool on wire racks.
