1/2 c water 

1/2 c milk 

1 stick butter, cut into tablespoons

large pinch of  salt 

1 c flour 

4 large eggs 

3 ½  ounces shredded Gruyère cheese (1 cup), plus more for sprinkling  

freshly grated nutmeg 


Preheat the oven to 400°. 

Line 2 baking sheets with parchment paper. In a medium saucepan, combine the water, milk, butter and salt and bring to a boil.

 Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the pan, about a minute.

Let cool for a minute or two. Beat the eggs into the dough, 1 at a time, beating thoroughly between each one. Add the cheese and a sprinkle of nutmeg. 

Transfer the dough to a large baggie and cut a hole in the tip. Pipe tablespoon-size mounds onto the baking sheets, 2 inches apart. 

Bake for 20 minutes, or until puffed and golden brown. Serve hot, or let cool and refrigerate or freeze.

Reheat in a 350° oven until piping hot. Sprinkle with a little more cheese.

© Deer One Publishing 2021