Cheese Puffs

1. 1

   Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.

2. 2

   In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded.

3. 3

   Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together.

4. 4

   Cook, stirring constantly, over low heat for 2 minutes.

5. 5

   The flour will begin to coat the bottom of the pan.

6. 6

   Dump the hot mixture into the bowl of a food processor fitted with the steel blade.

7. 7

   Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.

8. 8

   Spoon the mixture into a pastry bag fitted with a large plain round tip.

9. 9

   Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets.

10. 10

    With a wet finger, lightly press down the swirl at the top of each puff.

11. 11

    (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.)

12. 12

    Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere.

13. 13

    Bake for 15 minutes, or until golden brown outside but still soft inside.

* Per serving · 4 servings · Values may vary.

No additional tips available.