Cheese-and-Herb Gougeres (Choux Puffs)

• 1 cup minus 2 tablespoons water
• 1/4 pound unsalted butter, cut into chunks
• 1 cup all-purpose flour, sifted
• 3/4 teaspoon salt
• 4 large eggs
• 1-1/2 tablespoons chopped fresh mixed herbs, or 1-1/2 teaspoons dried
• 1/2 cup grated Parmesan, Gruyere or cheddar cheese
• pinch cayenne pepper
• egg wash: 1 large egg mixed with 2 teaspoons water, optional

Blue Cheese Filling

• 1/4 cup cream cheese
• 2 tablespoons crumbled blue cheese
• 2 tablespoons chopped scallion
• milk, optional

Yogurt-Chutney Filling

• 1/4 cup plain, Greek style yogurt
• 1/4 cup chopped mango chutney
• 1/4 teaspoon curry powder, optional

Egg Filling

• 2 hard cooked eggs
• 1-1/2 tablespoons mayonnaise
• 1/4 teaspoon curry powder
• salt to taste

White Bean-Sun-Dried Tomato Filling

• 1/4 cup mashed white beans
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped sun dried tomatoes
• 1/2 teaspoon chopped capers (or olives)

Preheat the oven to 425 degrees. Cook the water and butter in a saucepan over medium heat. When the butter has melted, add the flour and salt all at once. Stir vigorously with a wooden spoon until the mixture is well blended and begins to come away from the sides of the pan. Remove the pan from the heat and let cool for 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Add the herbs, cheese and cayenne pepper and blend them in thoroughly. Butter and flour a baking sheet. Drop 1-inch mounds of dough from a teaspoon onto the sheet. Leave space between the mounds for the puffs to rise. For a shiny surface on the puffs, lightly brush the tops of the mounds with some of the egg wash. Bake for 18-20 minutes or until the puffs are lightly brown and crispy. Lower the heat to 300 degrees and bake for another 5-6 minutes. Turn off the heat but leave the puffs in the oven for 3-4 minutes. Serve hot or at room temperature plain or with any of these fillings.

Blue Cheese Filling - Mix the cream cheese, blue cheese and scallion together. Add milk, if necessary to make the mixture spreadable. Makes about 1/3 cup.

Yogurt-Chutney Filling Mix ingredients thoroughly. Makes about 1/2 cup

Egg Filling Mash or grate the eggs into a bowl. Add the mayonnaise, curry powder and salt to taste. Mix to blend ingredients thoroughly. Makes about 1/2 cup.

White Bean-Sun-Dried Tomato Filling Mix the beans, mayonnaise, mustard, tomatoes and capers in a bowl. Mix thoroughly. Makes about 1/4 cup.