Tbsp. (¾ stick) unsalted butter cut into pieces
tsp. Kosher salt
Pinch of Nutmeg
cup all-purpose flour
oz. (1½ cups) grated Comte cheese or Gruyere
tsp. freshly ground black pepper
large egg yolk
Preheat oven to 400 degrees. 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 combined. Cook mixture over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away form sides of pan and form a ball, about 2 minutes. Continue to cook, stirring vigorously, until a dry film forms on the bottom and side 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. Scrape dough into pipping bag fitted with a 1/2 inch round tip (alternatively, use a plastic bag with a 1/2" opening cut diagonally from 1 corner). Pipe 1" rounds about 2 " apart onto parchment-lined baking sheets. Whisk egg yolk and 1 tsp. water in a small bowl; brush rounds with egg wash. Bake gougeres until puffed and golden and dry in the center (they should sound hollow when tapped. 20-25 minutes. Do ahead: Dough can be made 4 hours ahead. Cover and chill. Gougeres can be baked 2 hours ahead; reheat before serving.