Savory Cheese and Rosemary Puffs Draft

How I make it

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. Heat the water and butter until the butter melts, then lower the heat.

3. Mix the flour with the rosemary, salt and dry mustard, if using.

4. Add the flour mixture to the pot, stirring vigorously, and cook for about 1 minute, still stirring, until the dough pulls away from the sides and forms a ball. Remove from the heat.

5. Cool slightly and beat with a whisk or mixer.

6. Add the eggs and the yolk one at a time, beating well after each.

7. Add the Parmesan and beat until the dough is smooth.

8. Spoon 30 mounds of dough onto the sheet, about ½ inch (1 cm) apart.

9. Bake for about 15 minutes, until puffed and browned. Turn off the oven.

10. Take them out, cut a small slit in the side of each puff with a sharp knife to let the steam out, and return to the oven for 3 more minutes.

11. Serve right away or at room temperature.

What I've learned

• I sometimes fill the puffs with whatever spread I like.