Gougères with Korean Mustard and Black Sesame Seeds

I remember making my first batch of gougères at my cooking school, the French Culinary Institute (now the International Culinary Center) in Soho, NYC. Since then, pâte à choux has become one of my favourite doughs to make and eat. Here, I have given these cheese puffs a little Seoul by adding Korean mustard and gochugaru. Feel free to use this recipe as a base as well, and create your own flavours.