Gougères (Choux Cheese Puffs)

seriouseats.com

Dana D

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1 cup (235g) water or milk (see note)

6 tablespoons (85g) unsalted butter, cut into roughly ½-inch cubes

½ teaspoon (2g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight

4 ½ ounces ( 128 g) all-purpose flour, sifted

4 large eggs

4 ounces ( 115 g) finely grated Gruyère cheese, plus more for sprinkling

Pinch freshly grated nutmeg

Pinch freshly ground black pepper

Egg wash made from 1 large egg whisked with 1 tablespoon (15ml) water; or nonstick cooking spray

Directions at seriouseats.com

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