Mini Gougeres

1 cup water
1/4 cup butter
1 cup all purpose flour
1/2 tsp. salt
2 eggs
1/2 tsp. dijon mustard
1/2 cup swiss cheese, grated
1 clove garlic, minced
1 tsp. parsley, chopped
1/2 tsp. dried marjoram

In medium saucepan bring water and butter to a boil.
Remove from heat and add flour and salt. Stir vigourously until dough pulls away from the sides of the pan.
Add eggs one at a time, beating well and until dough pulls away from sides of the pan.
Add remaining ingredients.
Drop batter by teaspoonfuls onto greased baking sheets about 2 inches apart.
Bake at 400 degrees F for 25 to 30 minutes.
Remove from oven and pierce each puff with a toothpick to release steam.

To freeze: cool to room temperature and freeze on baking sheets. When firm, place in airtight bags or containers. Reheat 10 to 15 minutes at 300 degrees F.

Makes about 4 dozen

Adapted from "The Easy Gourmet" by Eileen Dwillies et al., Opus Productions Inc., Vancouver