(Savory cheeseappetizer, a  kissin’ cousin ofgougères and cheese puffs.)

Boil ½cup water with 3 ½ tablespoons butter.

Whenbutter has melted, add ½ cup flour all at once.
Cook, stirring a few minutes, remove from the heat, and beat in 2 eggs, one at atime.
Fold in ½ cup each freshly grated Gruyere and Parmesan-Reggiano cheeses, andadd salt and cayenne pepper.  Dropinto buttered and flowered molds for tiny Madeleines.
Bake about 15 minutes at 375° F.

Yield:About 3 dozen tiny Madeleines.

[Inspiredby Jean-Louis Dumont, chef de cuisine (Hotel Carlyle, NYC) and served occasionally at Bemelman’s Bar (Hotel Carlyle, NYC).]

Double click on  gougères aka cheese puffs ,cheese balls , orcheese pennies to compare those recipes.

This recipe has been kitchen tested.

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