Made with a pâte à choux pastry base, these cheesy, light delights are best served hot, so enjoy them fresh from the oven!

Preparation

Preheat oven to 350°F. Line two baking sheets with parchment paper and lightly brush them with water.

For the pâte à choux, combine water, milk, butter, and salt in a saucepan and bring to a boil. Reduce heat. Add flour and mix vigorously with a wooden or heat-proof silicone spatula until a smooth, dry ball forms and a film on the bottom of the pan is present, about 4 minutes.

Remove from heat and allow to cool. Add 1 egg at a time, stirring constantly, ensuring each is incorporated and the mixture is velvety and smooth before adding the next. Mix in Gruyère cheese and nutmeg.

Transfer mixture to a piping bag fitted with a medium star tip. Pipe mounds onto the prepared parchment, spaced out by 1 inch. Press down any peaks with a damp finger.

For the egg wash, whisk together egg, water, and salt. Brush piped dough with egg wash.

Transfer to oven and bake for 25–30 minutes or until golden brown and puffed. Do not open oven while baking. Remove from oven and serve.