parmesan cheese, grated
1 1/2 cups
swiss cheese, grated
coarse salt, to sprinkle on top
- Bring the milk, butter, salt, and cayenne to a boil in a saucepan.
- Remove from the heat, add the flour all at once, and mix vigorously with a wooden spatula until the mixture forms a ball. Return the pan to the heat and cook over medium heat, stirring occasionally, for about 1 minute to dry the mixture a bit. Transfer to the bowl of a food processor, let cool for 5 minutes, then process for about 5 seconds.
- Add the eggs and paprika to the processor bowl, and process for 10 to 15 seconds, until well mixed.
- Transfer the choux paste to a mixing bowl, and let cool for 10 minutes.
- Preheat the oven to 375°.
- Line a cookie sheet with a reusable nonstick baking mat or parchment paper.
- Reserve 1 tablespoon of the grated Parmesan cheese, then add the remainder and all the Swiss cheese to the choux paste. Stir just enough to incorporate.
- Using a tablespoon, scoop out a level tablespoon of the gougère dough, and push it off the spoon onto the cooking mat.
- Continue making individual gougères, spacing them about 2-inches apart on the sheet. Sprinkle a few grains of coarse salt and a little of the reserved Parmesan cheese on each gougère.
- Bake for about 30 minutes, until nicely browned and crisp.
- Serve lukewarm or at room temperature with drinks.