- 1/2 cup water
- 1/2 cup milk
- 1 stick (4 ounces) unsalted butter, cut into tablespoons
- Large pinch of coarse salt
- 1 cup all-purpose flour
- 4 large eggs
- 3 1/2 ounces shredded Gruyère cheese (1 cup), plus more for sprinkling
- Freshly ground pepper
- Freshly grated nutmeg
Preheat the oven to 400 degrees. Line baking sheets with parchment paper. In a saucepan, combine water, milk, butter and salt and bring to a boil. Add the flour and stir it in until a smooth dough forms; stir over low heat until it dries out.
Scrape the dough into a bowl and allow to cool for a few minutes. Beat the eggs into the dough, one at a time. It is important to be sure that each egg is fully incorporated into the batter before adding the next. 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, a few inches apart. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown.
Gougères freeze well.