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1
Put butter and salt in medium saucepan with 1 cup water, and bring to a boil.
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2
Add flour, and stir with wooden spoon or sturdy whisk until mixture comes together, about 1 minute.
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3
Lower heat and cook for 1 minute more.
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4
Transfer dough to bowl of stand mixer fitted with paddle attachment.
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5
Mix at medium speed to cool mixture slightly.
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6
Increase speed and begin to add eggs, one at a time.
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7
Make sure each egg is fully incorporated before adding the next.
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8
After fourth egg has been added, beat for a minute more, until dough is smooth and glossy.
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9
Stop machine, add cayenne, nutmeg, pepper and grated cheese, then mix briefly to combine.
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10
(If you dont have a mixer, you can also beat the dough vigorously by hand.)
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11
Scrape down sides of bowl and remix, then put mixture in pastry bag.
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12
Heat oven to 425 degrees.
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13
Line two 12-by-18-inch baking sheets with parchment.
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14
On each sheet, pipe six rows of 1 1/2-inch-round mounds of dough, five to a row, with at least 1 inch of space between them.
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15
(If you prefer, use two soup spoons to put the dough on the sheet.)
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16
Brush each mound with beaten egg, smoothing the tops with a finger if not quite round.
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17
Bake for 10 minutes, then reduce heat to 375 degrees.
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18
Continue baking for about 25 minutes, turning baking sheets as necessary, until mounds are puffed, golden and crisp.
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19
Serve immediately or cool on a rack and reheat later.
