Total Time
Prep 10 mins
Cook 20 mins

My family used to make these for special occasions, or random visitors! Basically a gougere! They can be baked and frozen then just brought out and thrown in a toaster oven when needed! Sometimes I like a stronger mustard taste so I double the dry mustard. I'm guessing at the amount of servings as I don't think I've ever made a single batch of this recipe - haha.

Ingredients Nutrition


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Combine water, butter, and salt in a saucepan and bring to a boil.
  3. Add the flour all at once, stirring vigorously, until the batter leaves the sides of the pan and a ball of paste forms.
  4. Remove from heat and allow to cool for about a minute.
  5. Add eggs, one at a time, beating vigorously after each one until the dough is smooth.
  6. Stir in cheese, ham, and dry mustard.
  7. Place heaping teaspoonfuls on a lightly greased baking sheet.
  8. Bake for 15 to 20 minutes until firm and golden.
  9. IF FREEZING: Allow to cool completely and store in an airtight container between layers of wax paper.
Most Helpful

these were pretty good. I made them with my daughter. I think I would use a sharp cheddar next time and add some kind of seasoning. they came out a little bland. Maybe it was the cheese I used. I used a gouda cheese.

Queenofcamping June 25, 2011

Yum!! I used gruyere cheese and doubled the amount of mustard - you're right that the extra mustard is great, it's not overpowering or too sharp. I omitted the ham (just preference).

These are awesome, thanks for posting this! :)

ETA: I made another batch today and used Emmental cheese plus I added a whole tin of anchovies - HOLY SCHMOLY!!! If you like anchovies, give this a try! This time I was lazy so I just poured the batter into a greased casserole dish and it puffed up beautifully like a souffle. The resulting texture is very similar to yorkshire pudding, and I just cut into small squares.

rusticgirl March 01, 2011

Terrific little morsels! They come together in a flash and are quite simple to make with few ingredients. I subbed sharp grated cheddar because that's what I had. I'm nibbling on them as I write this review and keep thinking how good they would go with scrambled eggs for breakfast. :yummy:

Pot Scrubber June 20, 2010