1 cup water
2 Tbs butter
1/2 tsp salt
1/8 tsp cayenne pepper
1 cup all-purpose flour
4 eggs
1 1/4 cups shredded Gruyere or Swiss cheese
1 Tbs Dijon mustard
1/4 cup grated Parmesan cheese

In a large saucepan, bring water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat. Immediately transfer to a mixing bowl. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere and mustard. Drop by rounded teaspoonfuls 2 inches apart onto a greased baking sheet. Sprinkle with Parmesan cheese. Bake at 425 for 15-20 minutes or until golden brown. Serve warm or cold. Yield: 4 dozen.