Gougères au Fromage (Cheese Puffs)

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat, stirring occasionally until the butter is melted.

Remove from heat and immediately add the flour all at once. Stir vigorously with a wooden spoon until the dough comes together into a smooth ball and pulls away from the sides of the pan.

Return the saucepan to low heat and continue to cook the dough for about 1-2 minutes, stirring constantly to dry it out slightly. This step is crucial for light and airy puffs.

Transfer the dough to a mixing bowl. Let it cool for 2-3 minutes to prevent the eggs from cooking.

Add the eggs one at a time, beating well after each addition until fully incorporated. The dough will look broken at first, but it will come together with each egg.

Stir in the grated Gruyère cheese and nutmeg.

Spoon the dough into a piping bag fitted with a large round tip (or use two spoons). Pipe small mounds of dough (about 1 inch in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.

Alternatively, use two spoons to drop rounded tablespoons of dough onto the baking sheet.

Bake for 20-25 minutes, or until the gougères are puffed up, golden brown, and firm to the touch. Do not open the oven door during baking, as this can cause them to deflate.

Remove from the oven and let cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Gougères are best served warm.