Gougeres
These classic cheese puffs are wonderful to throw into a bowl and serve your guests shortly after they arrive.
Makes about 28 Gougeres
½ cup water
½ cup milk
1 stick (4oz) unsalted butter, cut into tablespoons
Large pinch of coarse salt
4 large eggs
3½ ounces shredded Gruyere cheese (1 cup), plus more for sprinkling
Fresh ground pepper
Freshly grated nutmeg
Preheat oven to 400°. Line 2 baking sheets with parchment paper. In a medium saucepan, combine the water, milk, 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 low heat 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.
Drop rounded teaspoons of the dough about 1 inch apart onto the baking sheets. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown. Serve hot. **These gougeres can be made up to 1 ahead and stored in an air-tight container.
Reheat for about 5 minutes in a 350° degree oven until piping hot.