![Cheese Puffs with Ham Salad](https://cdn.statically.io/img/www.southernliving.com/thmb/Smoh9BCvHywFHl9-VWmI6KyFKgk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/cheese_puffs_with_ham_salad_2488102_219_0_1_1_0_0-2000-45e61efe552c49f08fdedd2a95911449.jpg)
Ingredients
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1 cup all-purpose flour
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1/2 teaspoon kosher salt
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1/2 teaspoon dry mustard
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1/2 teaspoon cayenne pepper
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1 cup water
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1/2 cup unsalted butter
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4 large eggs, at room temperature
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6 ounces Gruyère cheese, grated (about 1 1/2 cups)
Directions
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Preheat oven to 450°F. Whisk together flour, salt, dry mustard, and cayenne in a small bowl. Bring water and butter to a boil in a medium saucepan over medium-high, stirring to melt butter. Remove from heat; add flour mixture all at once, and stir vigorously until mixture is smooth and thick, like mashed potatoes. Transfer to large bowl, and let stand 3 minutes. Beat dough with an electric mixer on low speed until dough no longer steams and is just warm to the touch, about 1 minute. Add eggs, 1 at a time, beating on medium-high speed until dough is smooth and creamy after each addition. Add cheese, and beat until combined.
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Line a baking sheet with parchment paper or a silicone baking mat. Use a 1/2-ounce ice-cream scoop or 2 spoons to portion dough into walnut-size mounds (about 1 tablespoon) 1 inch apart onto prepared baking sheet.
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Bake at 450°F for 10 minutes. Reduce heat to 350°F, and continue baking until Cheese Puffs are puffed, deep golden brown, and dry to the touch, 15 to 20 more minutes. (They should sound hollow when tapped on the bottom.)
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Cool on baking sheet 3 minutes; split with a serrated knife. Spoon about 1 tablespoon Ham Salad into each, and replace the tops. Serve warm or at room temperature.
Make Ahead
Reheat baked Cheese Puffs in a 300°F oven 5 to 10 minutes before filling and serving, or freeze unbaked mounds until solid; then transfer to ziplock plastic freezer bag. Bake frozen Cheese Puffs at 350°F, increasing baking time by 5 to 10 minutes.