From Sandi's Recipe File - Parmesan Gougeres

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Parmesan Gougeres

Amount	Ingredient
1 cup	water
1/2 cup	shortening
1/2 teaspoon	salt
1 cup	all purpose flour
5	eggs, divided
1 cup	grated Parmesan cheese
1 tablespoon	Italiano complete seasoning
2 tablespoons	grated Parmesan cheese

Preparation Tips:

In a saucepan, bring water, shortening and salt to a boil over medium heat. Add flour all at once. Cook and stir well until mixture is smooth and leaves sides of saucepan and forms a ball. Remove from heat. Cool for about 2 minutes. Add 4 eggs, one at a time, beating well after each addition. Stir in 1 cup cheese and seasoning. Drop mixture by rounded teaspoonfuls onto lightly greased foil-lined baking sheets. Beat remaining egg in a small bowl. Brush the top of each puff with beaten egg, and then sprinkle with Parmesan cheese. Bake in a 400 degree oven for 12 minutes. Reduce heat to 350 degrees and bake 5 minutes longer or until the gougeres are puffed and golden brown. Serve immediately or let cool completely on wire racks. Makes about 50 gougeres.
Cheddar Gougeres: Replace 1 cup grated Parmesan cheese with 1 1/2 cups shredded extra-old Cheddar cheese and replace seasoning with 1 teaspoon dry mustard.
Roquefort Gougeres: replace 1 cup grated Parmesan cheese with 1 1/2 cups crumbled Roquefort cheese. Omit seasoning.
Freezing & Reheating Tips:
Once the bite-size gougeres are completely cooled, place them in airtight containers and freeze up to one month. Thaw them at room temperature on baking sheets, for about 1 hour. To serve them hot, warm in a 350 degree oven for about 8 minutes. Serve immediately.

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