Ingredients
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
Directions
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.