1 cup (250 ml) water
3,5 ounces (100 g) unsalted butter, cut into small cubs
Large pinch of salt
1 cup (150 g) all-purpose flour
4 large eggs
1/3 cup (50 g) shredded Gruyère cheese, plus more for
sprinkling
Freshly ground pepper
Freshly grated nutmeg
Preheat the oven to 350° F (180° C). Line 2 baking sheets
with parchment paper. In a medium saucepan, combine the water, butter and salt
and bring to a boil. Add the flour and stir it in with a wooden spoon until a
smooth dough forms. Stir over until it dries out and pulls away from the pan,
about 2 minutes.
Scrape the dough into a bowl; let cool for 1 minute. Beat
the eggs into the dough, 1 at a time, beating thoroughly between each one. Add
the cheese and a pinch each of pepper and nutmeg.
Transfer the dough to a pastry bag fitted with a 1/2-inch
round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches
apart. Sprinkle with cheese and bake for 25-30 minutes, or until puffed and
golden brown. Serve hot, or let cool and refrigerate or freeze.
Notes
When making
the choux pastry, it is important to be sure that each egg is fully
incorporated into the batter before adding the next. Don't worry if the batter
separates and looks curdled at first. Keep beating, and it will come together
nicely.
