- 8 tablespoons (1 stick) unsalted butter, cut into pieces
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup all-purpose flour
- 4 large eggs, at room temperature
- 1 1/2 cups shredded extra sharp Cheddar
- 3 tablespoons grated Parmesan
- 1 tablespoon chopped fresh thyme
- calories 137
- fat 10 g
- satfat 6 g
- protein 5 g
- carbohydrate 6 g
- fiber 0.0 g
- cholesterol 76 mg
- sodium 191 mg
How to Make It
Preheat oven to 375ºF. Line 2 large baking sheets with parchment.
In a large saucepan over medium-high heat, bring 1 cup water, butter, mustard, salt and pepper to a rolling boil. When butter has melted, add flour all at once. Stir vigorously with a wooden spoon until a sticky ball forms and it begins to pull away from sides of pan, about 3 minutes. Lower heat and cook, stirring, for 3 minutes. Remove from heat, transfer to a mixing bowl and let cool for 5 minutes.
Using an electric mixer on medium speed, beat in 1 egg. Let mixture separate and then come back together before adding next egg. Repeat with remaining eggs. Beat in cheeses and thyme.
Portion dough by tablespoonfuls onto baking sheets, spacing 1 inch apart. (Alternatively, use a piping bag with a plain tip or a small ice cream scoop.) Bake until golden brown, 25 to 30 minutes, switching pans front to back and top to bottom halfway through. Serve warm.