Author: Amber Wilson, For the Love of the South blog
½ cup (1 stick) of unsalted butter, cut into cubes
1 teaspoon of kosher salt
1 ¼ cups of all-purpose flour
1 (4 ounce) jar of diced pimento, drained
1 ½ cups (6 ounces) of finely shredded sharp cheddar
1 ½ teaspoons of whole grain mustard
½ teaspoon of cracked black pepper
¼ teaspoon of cayenne pepper
1 egg yolk
Preheat oven to 400 degrees
Over medium heat in a medium-sized saucepan, combine butter, salt and 1 cup of water and bring to a boil, stirring constantly for 1 minute. Add flour and beat vigorously with a wooden spoon for another minute until the mixture is smooth and pulls away from the side of the pan, forming a ball.
Reduce the heat to low, stirring constantly for 2 minutes. At this point, the dough will begin to dry out. Remove from heat and let stand 5 minutes.
Meanwhile, finely chop the drained pimentos and drain again on a paper towel.
Add eggs to the rested dough one at a time, stirring well between each addition. At this point, you will feel as if you completely ruined the dough, but trust me. Just keep stirring. Add pimento, cheese, mustard, black pepper and cayenne pepper. Keeping stirring until all of the ingredients are incorporated.
On a baking sheet lined with parchment paper, create 1-inch mounds of dough, 2 inches apart either by piping the dough using a plastic bag or by using a small cookie dough scoop or a tablespoon. Whisk yolk and 1 teaspoon of water together and brush onto gougères.
Bake gougères until puffed and golden, about 20-25 minutes.
The gougère dough can be made 4 hours ahead. Cover and chill until ready to use. Also, you can freeze completely cooked and cooled gougères for up to 1 month. To reheat, place the frozen gougères on a baking sheet, cover loosely with foil and bake at 350 degrees for 10 minutes, until warmed through.
Recipe by How to Decorate at https://www.ballarddesigns.com/howtodecorate/2014/04/recipe-pimento-cheese-gourgeres/