Categories: Pizza/flatbread
Ingredients
- 3/4 cup water
- 4 tablespoons unsalted butter
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour
- 2 large eggs
- 11/2 cups shredded extra-sharp Cheddar cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon chopped fresh rosemary
Directions
- Position racks in upper and lower thirds of oven; preheat to 400°F. Line 2 large baking sheets with parchment paper.
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Combine water, butter and salt in a medium saucepan. Bring to a simmer over medium-high heat. 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.
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Scrape the dough into a medium bowl and let cool for 2 minutes. 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. Add cheese, mustard, thyme and rosemary and fold to combine.
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Transfer the dough to a pastry bag fitted with a round ⅜- to ¾-inch pastry tip (or use a gallon-size plastic bag with about ¾ inch snipped off a corner). Pipe 25 small mounds of dough onto each prepared baking sheet, making each a littler wider than a quarter.
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Bake, rotating the pans front to back and top to bottom halfway through, until puffed and golden, 18 to 20 minutes. Serve warm.