Makes 30 to 50 puffs

Ingredients
1 cup milk
8 tablespoons unsalted butter
1 teaspoon salt
1 cup all purpose flour
a couple grinds of fresh pepper
4-5 large eggs
1 cup grated young Swiss style cheese such as Gruyère, Fontina, or Fol Epi
1 teaspoon Dijon mustard
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper

2 tablespoons melted butter
2 tablespoons grated parmesan cheese

Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. Position your oven wrack at the top third of your oven.

Heat the milk and butter in a medium-large saucepan over medium-high heat stirring occasionally to keep the bottom from burning. When the mixture simmers and the butter is melted, add the flour, salt and pepper all at once and stir then return it to the flame and stir hard over medium heat for 1 minute or so to dry the mixture out. Turn off the heat and stir a bit more to cool it slightly.

Add the eggs one at a time, beating well to incorporate each egg before adding the next. You can do this is the saucepan with a wooden spoon or transfer the mixture to a mixer and use a paddle attachment to incorporate the eggs. Then stir in the cheese, mustards, and cayenne and mix until smooth. Transfer the mixture to a pastry bag with a large plain tip. The mixture may still be warm.
Pipe the mixture onto the cookie sheets the size kisses, about 1 inch in diameter in rows. Smooth out any bumps on the tops with a finger tip dipped in flour.

The recipe can be made up to this point up to 8 hours in advance and refrigerated, or frozen for up to a week. Thaw at room temperature before baking.

Bake for 10 minutes at 425 degrees then reduce the heat to 375 degrees and continue baking until golden brown, about 8 to 10 minutes more. Let them cool slightly on the cookie sheet, then spatter them with the melted butter and toss with the parmesan before serving. I like to serve them in a cloth napkin lined basket.