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1
Preheat oven to 425u00b0. Bring first 2 ingredients and 1 cup water to a rolling boil in a 3-qt. saucepan over medium heat; cook, stirring constantly, 1 minute. Add flour all at once, and beat vigorously with a wooden spoon 1 minute or until mixture is smooth and pulls away from sides of pan, forming a ball of dough. Reduce heat to low, and cook, stirring constantly, 2 minutes. (Dough will begin to dry out.) Remove from heat, and let stand 5 minutes.
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2
Meanwhile, pat pimiento dry with paper towels, and finely chop.
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3
Add eggs to dough, 1 at a time, stirring until blended after each addition. (If dough separates, don't worry. It will come back together.) Add pimiento, cheese, and next 2 ingredients; stir 2 minutes or until fully combined.
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4
Drop half of dough by level tablespoonfuls 1 inch apart onto 2 parchment paper-lined baking sheets.
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5
Bake at 425u00b0 for 10 minutes, placing 1 baking sheet on middle oven rack and other on lower oven rack. Reduce temperature to 325u00b0, switch baking sheets, and bake 10 to 12 more minutes or until golden and crisp. Cool on baking sheets 5 minutes. Repeat procedure with remaining dough. Serve warm.
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6
Make Ahead: Freeze completely cooled gougeres in a zip-top freezer bag up to 1 month. To reheat, place frozen gougeres on baking sheets, cover loosely with aluminum foil, and bake at 350u00b0 for 10 minutes or until warm.
