Parmesan Gougères

Preheat oven to 400°. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

In a medium saucepan, combine the water, butter and Worcestershire sauce. Bring to a simmer. Stir in mustard and turmeric; return to a simmer. Add flour all at once; mix vigorously with a wooden spoon until you can no longer see any flour specks and the mixture forms a ball. Remove from heat. Let stand 10 minutes.

Beat in one egg at a time, mixing vigorously until smooth. (The first egg should be fully incorporated before adding the second.) Fold in cheese and oregano.

Scoop dough onto prepared baking sheet in approximately 1-inch spoonfuls at least 1 inch apart. Bake 5 minutes. Rotate pan and reduce oven to 350°F. Bake until puffed, golden brown and dry to the touch (the cheese may still be bubbling a bit), about 30 minutes. They should feel light and hollow when picked up.

Transfer to a cooling rack. Serve warm or at room temperature. Store in an airtight container in the refrigerator up to 1 week or freeze up to 3 months; re-crisp in a warm oven before serving.