Gougères

• 6 tablespoons (3/4 stick) unsalted butter, cut into pieces
• 3/4 teaspoons kosher salt
• Pinch of nutmeg
• 1 1/4 cups all-purpose flour
• 4 large eggs
• 6 ounces (1 1/2 cups) grated Comte cheese or Gruyere
• 1/2 teaspoons freshly ground black pepper
• 1 large egg yolk

1. Preheat oven to 400u0b0F. Bring butter, salt, nutmeg, and 1 cup water to a boil in a medium saucepan, stirring until butter is melted. Remove from heat, add flour, and stir to combine.
2. Cook mixture over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from sides of pan and forms a ball, about 2 minutes. Continue to cook, stirring vigorously, until a dry film forms on bottom and sides of pan and dough is no longer sticky, about 2 minutes longer. Remove pan from heat and let dough cool slightly, about 2 minutes. Mix in whole eggs one at a time, incorporating fully between additions. Mix in cheese and pepper.
3. Scrape dough into a piping bag fitted with a 1/2" round tip (alternatively, use a plastic bag with a 1/2" opening cut diagonally from 1 corner). Pipe 1" rounds about 2" apart onto 2 parchment-lined baking sheets. Whisk egg yolk and 1 teaspoon water in a small bowl; brush rounds with egg wash.
4. Bake gougeres until puffed and golden and dry in the center (they should sound hollow when tapped), 20-25 minutes.
5. DO AHEAD:

unsalted butter, kosher salt, nutmeg, flour, eggs, gruyuere, freshly ground black pepper, egg yolk

Taken from www.epicurious.com/recipes/food/views/gougeres-51193870 (may not work)