Gruyère cheese puffs

Food

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Gruyère cheese puffs 

**from Ina Garten**

Ingredients:

• 1 cup milk
• 1/4-pound (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

A few notes on making this: 

• These can seem complicated, but they actually come together very quickly. If you have a block of Gruyère, I highly recommend making them. 
• If you don’t have a food processor, you can just mix the Gruyère into the pastry after you beat in the eggs. 

Directions

• 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 in 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. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) 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.