Ingredients
- 1 cup milk
- 1 stick unsalted butter
- 1 teaspoon kosher salt
- pinch of nutmeg
- 1 cup all-purpose flour
- 4 extra-large eggs
- 1/2 cup grated Gruyere cheese, plus extra for sprinkling
- 1/4 cup freshly grated Parmesan cheese
- 1 egg beaten with 1 teaspoon water, for egg wash
Preparation
Step 1
Preheat the oven to 425 degrees. 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 on the top of each puff. Brush the tops of each puff lightly with the egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.