Smoked Paprika & Sharp Cheddar Gougères

Preparation

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium-high heat, stirring until the butter is melted.

Making the Pâte à Choux

1. Remove the saucepan from heat. Add the all-purpose flour all at once, stirring vigorously with a wooden spoon until a smooth ball of dough forms and pulls away from the sides of the pan.
2. Return the saucepan to low heat and continue to cook the dough for 1-2 minutes, stirring constantly, to dry it out. This step is crucial for crispy gougères.
3. Transfer the dough to a large mixing bowl or the bowl of a stand mixer. Let it cool for 5 minutes.
4. Add the eggs one at a time, mixing well after each addition until fully incorporated and the dough is smooth and glossy. It may look curdled at first, but keep mixing.

Adding Flavor and Baking

1. Stir in the grated sharp cheddar cheese, smoked paprika, Dijon mustard, and black pepper until evenly distributed.
2. Using two spoons or a piping bag, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each gougère.
3. Bake for 20-25 minutes, or until the gougères are puffed, golden brown, and firm to the touch. Do not open the oven door during the first 15 minutes of baking.
4. Remove from the oven and serve warm.