Supersized gougères are like fluffy clouds of cheese:
1 1/2 cups all-purpose flour 7 ounces Gruyère cheese, shredded on the largest holes of a box grater , dividedPlace a large pizza stone on oven rack in lower third of oven. Preheat oven to 425°F. Stir together milk, butter, 3/4 cup water, and salt in a medium stainless steel saucepan over medium-high. Bring to a boil, stirring occasionally. As soon as mixture boils and butter is melted, remove from heat, and add flour all at once.
Immediately transfer dough to a stand mixer fitted with the paddle attachment. Beat on medium-high speed 30 seconds to release steam. Decrease speed to medium. With mixer running, add 6 eggs, 1 at a time. Once mixture becomes cohesive, increase speed to medium-high, and beat until batter is stiff enough to hold a soft peak, about 12 minutes. Decrease speed to medium-low, and add mustard seeds, dry mustard, black pepper, and 1 cup cheese; beat until well combined.
Transfer batter to a large piping bag, and cut a 1-inch hole in the tip. Squeeze a 1 1/2-inch mound of batter onto a parchment paper–lined baking sheet. Squeeze a second identical mound of batter directly on top of the first. Repeat once more to form a stack of 3 mounds of batter . Repeat piping technique to form 8 stacks of batter, 4 per baking sheet, leaving at least 3 inches between stacks. Whisk together remaining 1 egg and remaining 1 teaspoon water in a small bowl.
Place baking sheets side by side on top of hot pizza stone, and bake gougères in preheated oven until bottom edges are just starting to lightly brown , about 10 minutes. Reduce oven temperature to 375°F, and bake until deep golden brown, puffed, and shell is crisp, 32 to 38 minutes. Remove gougères from oven, and, using a thin wooden skewer, immediately poke each gougère in 3 places, from the top straight down to base, to allow steam to escape.
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