The Kitchn: This French cheese puff is the best app you're not making
Equipment:
2- to 4-quart saucepan
Long-handled wooden spoon
Stand mixer (optional)
Baking sheets
Silicone baking mats or parchment paper
Arrange two racks to divide the oven into thirds and heat to 450 F. Line two baking sheets with silicone baking mats or parchment paper; set aside.
Place the water, butter, salt and mustard, if using, in a 2- to 4-quart saucepan and bring to a rolling boil over medium-high heat, stirring to melt the butter.
Remove the pan from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture comes together and resembles mashed potatoes.
Return the pan to medium-low heat and stir for 3 to 5 minutes to dry out the dough. The dough is ready when it smells nutty, glistens, and is thick enough to hold a spoon upright. A film of starch on the bottom of the pan is normal.
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