Cheese puffs

Ingredients

• 1 cup. milk
• 1/4 libra. (1 stick) unsalted butter
• 1 teaspoon. kosher salt
• 1/8 teaspoon. freshly ground black pepper
• Pinch nutmeg
• 1 cup. all-purpose flour
• 4 extra-large eggs
• 1/2 cup grated Gruyere, plus extra for sprinkling
• 1/4 cup. freshly grated Parmesan
• 1 egg beaten with 1 teaspoon water, for egg wash

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Preparation

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded.
• Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan.
• Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
• Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1-1/4 inches wide and 3/4-inch high onto the baking sheets.
• With a wet finger, lightly press down the swirl at the top of each puff. Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere.
• Bake for 15 minutes, or until golden brown outside but still soft inside.