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Preheat oven to 450°F. Grease a baking sheet; set aside. In a small saucepan combine the water, butter, basil, garlic salt, and cayenne pepper. Bring to boiling over medium heat, stirring to melt butter. Immediately add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat. Cool for 5 minutes.
Add eggs, one at a time, to mixture in saucepan, beating with a spoon after each addition until smooth. Stir in shredded Gruyère (or Swiss).
Drop dough by rounded teaspoons about 2 inches apart onto the prepared baking sheet. Or pipe the dough using a pastry bag fitted with a 1/2-inch open star tip; spoon dough into bag and pipe small mounds of dough about 2 inches apart onto the prepared baking sheet. Sprinkle with Parmesan.
Bake for 10 minutes. Reduce oven temperature to 375°F. Bake for 10 to 12 minutes more or until puffed and golden. Serve warm.