Vermont Cheddar & Salmon Gougères
INGREDIENTS
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1 cup water
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1 stick (8 tablespoons) Cabot Salted Butter, cut into cubes
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1/4 teaspoon salt
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1/4 teaspoon sugar
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1 cup King Arthur Unbleached All-Purpose Flour
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4 large eggs
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6 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar, Cabot Seriously Sharp Cheddar or Cabot Private Stock Cheddar, grated (about 1 1/2 cups)
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1/3 cup grated Parmesan cheese, divided
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1 teaspoon dry mustard
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Pinch ground red pepper (cayenne)
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8 ounces Cabot Vermont Premium Cream Cheese, softened
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1/2 -1 cup finely minced smoked salmon*
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1/4 cup finely chopped fresh chives
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1 tablespoon hot sauce
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About 3 tablespoons Cabot Regular Sour Cream
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1/4 cup finely chopped red bell pepper
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