Preheat oven to 400. Line baking sheets with parchment paper.
Combine butter, water and salt in medium saucepan over low heat, stirring until butter is melted. Bring to boil, remove from heat. Add flour all at once and beat vigorously with wooden spoon until dough comes together in a mass. Return to medium heat and continue to beat dough until thin film appears on bottom of pan.
Scrape bowl into mixer bowl and beat on medium speed for 1 minute to cool. Reserve 1 tbsp eggs for glaze. Add eggs in 4 increments, letting each be absorbed fully into dough before adding more.
Add 3/4 cup cheese, reserving rest for garnish. Beat in cheese, mustard, pepper until well blended.
Drop by tablespoons onto parchment about 1inch apart, or use pastry bag to make 1 inch mounds. Lightly coat tops with reserved egg using brush or fingers.
Bake 20 minutes, then reduce heat to 350 and bake 10 to15 minutes longer until golden brown. Immediately top with a few strands cheese. Return to oven to set the cheese, less than 1 minute.
Can be baked, then frozen in plastic bags for a month. To reheat, place frozen on baking sheets at 325 for 5 minutes.
Replace gruyere and mustard with:
1/2 cup blue cheese and 1/3 cup finely chopped walnuts.
1/2 cup crumbled fresh goat cheese and 2 tbsp chopped fresh chives, sprinkle with parmesan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (43g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 59 (63%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 128.3mg||39 %|
|Sodium 58.1mg||2 %|
|Potassium 46.7mg||1 %|
|Total Carbohydrate 3.5g||1 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 3.3g|
|Protein 5.1g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 93
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