- 1/2 cup of water
- 1/2 cup of milk
- 1 stick (4 ounces) of unsalted butter cut into tablespoons
- Large pinch of coarse salt
- 1 cup of flour
- 4 large eggs
- 3 1/2 ounces of shredded gruyere cheese (1 cup) plus more for sprinkling
- grated nutmeg
Preheat the oven. Line 2 baking sheets with parchment paper. In a medium saucepan combine the water, milk, butter & salt & bring to a boil. Add the flour & stir it in with a wooden spoon until a smooth dough forms, stir over low heat until it dries out & pulls away from the pan, about 2mn.
Then scrape the dough into a bowl & let it cool for a minute. Beat the eggs into the dough, one at a time beating thoroughly between each one.
Add the cheese & a bit of pepper & nutmeg.
Transfer the dough to a pastry bag fitted with a 1/2 inch round tip & pipe tablespoon size mounds onto the baking sheets, 2 inches apart.
Sprinkle with cheese & bake for 22 mn.
ps: When making the choux pastry it's important for each egg to be fully incorporated into the batter before adding the next.