Preparation Method
- Preheat the oven to 375°F (190°C) with a rack set in the middle position. Line 2 cookie sheets with parchment paper. Set aside.
- In a medium saucepan over high heat, bring ½ cup (120 milliliters) water, milk, butter, and salt to a rapid boil. Reduce the heat to medium-low. Add flour and, using a wooden spoon, stir vigorously until the dough comes together and is smooth. Stirring constantly, cook until a thin film develops in the bottom of the pan, about 1 minute. Remove the pan from the heat.
- In the mixing bowl of the stand mixer fitted with the flat beater attachment, add the dough and beat on medium (5–6) speed for 1 minute to cool. Reduce the speed to medium-low (3–4) and add eggs one at a time, incorporating each before the next addition, about 4 minutes. Reserve 1/3 cup (30 grams) Gruyère for topping; add remaining Gruyère and nutmeg to dough. Pulse until blended.
- Using a ¾-ounce (#40) scoop, place the dough 2 inches (5 centimeters) apart on the prepared cookie sheets. Top with remaining Gruyère.
- Bake one sheet of the gougères until dark golden brown, 25–30 minutes. Turn off the oven and leave the cookie sheet of gougères in the oven for 8 minutes to release the remaining moisture. (Do not open oven.) Remove the gougères and let cool for 10 minutes. Repeat the baking and cooling for the second cookie sheet of gougères.
Pro Tip
Sharp white Cheddar cheese can be substituted for the Gruyère, if desired.
