Ingredients

• 1 cup Water
• 0.5 cup Unsalted Butter
• 0.5 teaspoon Salt
• 1 cup All-purpose Flour
• 4 Large Eggs
• 1 cup Gruyère Cheese, grated
• 2 tablespoons Gruyère Cheese, grated(for sprinkling)
• 0.25 teaspoon Black Pepper
• 1 pinch Nutmeg

Instructions

1. 1

   Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.

2. 2

   In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium-high heat, ensuring butter is fully melted.

3. 3

   Remove saucepan from heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until a smooth ball of dough forms and pulls away cleanly from the sides of the pan.

4. 4

   Return the saucepan to low heat and continue stirring for 1-2 minutes to dry out the dough slightly. Transfer the dough to a large mixing bowl or stand mixer fitted with a paddle attachment.

5. 5

   Allow the dough to cool for a few minutes (it should still be warm but not scalding). Add eggs one at a time, beating well after each addition until fully incorporated and the dough is smooth and glossy. The dough should be thick but fall slowly from the spoon.

6. 6

   Fold in 1 cup of grated Gruyère cheese, black pepper, and nutmeg until just combined.

7. 7

   Using two spoons or a piping bag, drop or pipe 1-inch mounds of dough onto the prepared baking sheets, leaving about 2 inches between each. Sprinkle the remaining 2 tablespoons of Gruyère over the tops of the gougères.

8. 8

   Bake for 15 minutes, then reduce oven temperature to 375°F (190°C) and continue baking for another 10-15 minutes, or until golden brown, puffed, and firm. Do not open the oven door during the first 20 minutes.

9. 9

   Remove from oven and serve warm immediately.