Adapted from Bon Appétit
1/4 cup dry white wine
1/4 cup water
1/4 cup (1/2 stick) butter, cut into chunks
3/4 teaspoon freshly ground black pepper
Dash of salt
A generous pinch of cayenne pepper
2/3 cup flour
3 eggs, at room temperature
1/2 cup finely crumbled blue cheese, I used Maytag
Preheat oven to 375º. Line baking sheet with parchment and set aside.
Combine first 6 ingredients in a saucepan and bring to boil over medium heat. Stir till butter is melted. Stir in flour, and reduce heat to medium low. Continue stirring until dough forms a large clump, about a minute. Remove from heat.
Whisk eggs together in mixing cup. Remove 1 tablespoon and set aside. Add eggs, about a third at a time to flour mixture, stirring constantly till incorporated...and to avoid scrambling the egg. Dough will be sticky. Stir in blue cheese.
Drop by tablespoonfuls onto baking sheet. Brush each with reserved egg yolk and with finger moistened with water, gently pat down any pointed tops.
Bake till puffed, golden and dry, about 30-35 minutes. Makes 12. Serve warm.
Can be frozen for up to a week and reheated in a 350º oven for about 5 minutes.