Parmesan Gougeres

• water↗1 cup
• shortening↗1⁄2 cup
• salt↗1⁄2 teaspoon
• all-purpose flour↗1 cup
• eggs↗5
• parmesan cheese↗1 cup

  grated

• italiano complete seasoning↗1 tablespoon
• parmesan cheese↗2 tablespoons

  grated

Step-by-step instructions

1. 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.

2. 2

   Remove from heat. Cool for about 2 minutes. Add 4 eggs, once at a time, beating well after each addition.

3. 3

   Stir in 1 cup cheese and seasoning.

4. 4

   Drop mixture by rounded teaspoonfuls onto lightly greased foil-lined baking sheet.

5. 5

   VARIATIONS:.

6. 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.

7. 7

   Roquefort Gougeres: Replace 1 cup grated Parmesan cheese with 1 1/2 cups crumbled roquefort cheese. Omit seasoning.

8. 8

   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.

9. 9

   Beat remaining egg in small bowl. Brush the top of each puff with beaten egg, and then sprinkle with Parmesan cheese.

10. 10

    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.

11. 11

    Serve immediately, or let cool on wire racks.