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1
Position rack in lower third of oven and preheat to 425 degrees.
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2
Grease 2 baking sheets and sprinkle lightly with water.
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3
For Glaze:.
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4
Combine egg and salt in small bowl and whisk until frothy; set aside.
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5
For Dough:.
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6
Combine water, milk, butter, salt,nutmeg and pepper in 2-quart saucepan and bring to boil over medium-high heat, stirring to melt butter; remove from heat.
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7
Immediately add flour all at once and beat with wooden spoon until mixture is well blended and leaves sides of pan, about 1 minute.
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8
Place over medium heat and cook 2 minutes, stirring constantly.
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9
Transfer dough mixture to work bowl of processor and let rest 5 minutes.
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10
Add eggs and blend 30 seconds, stopping machine as necessary to scrape down sides of bowl ( eggs must be completely incorporated and mixture very thick and smooth).
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11
Add shredded cheese and process 5 seconds.
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12
Spoon mixture into 16-inch pastry bag fitted with 3/4 inch tube.
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13
( A ziploc bag with the corner clipped works well too!
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14
).
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15
Pipe onto prepared baking sheets in 1 1/4-inch rounds; brush puffs with glaze, smoothing tops (do not let glaze drip onto baking sheets).
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16
Bake until well browned, about 20 to 25 minutes.
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17
Serve warm, or transfer puffs to rack to cool.
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18
(Puffs can be prepared ahead, cooled to room temperature and frozen on baking sheets.
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19
Transfer to airtight bags when firm and return to freezer.
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20
To serve, heat unthawed puffs in 300 degree oven for 10 minutes.
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21
).
