Les gougeres (cheese puffs)

This is a great make-ahead appetizer. It's from Barefoot in Paris.

1 c milk
1 stick unsalted butter
1 t salt
1/8 t pepper
pinch of nutmeg
1 c flour
4 eggs
1/2 c grated Gruyere (or for a less expensive option, swiss cheese)
1/4 grated Parmesan
1 egg beaten with 1 t water for egg wash

Preheat oven to 425. Line 2 baking sheets with parchment.

In a saucepan, heat milk, butter, salt, pepper and nutmeg over medium until scalded. Add the flour and beat it vigorously until the mixture comes together. Cook, stirring constantly, over low heat 2 minutes. Dump the hot mixture into the bowl of a food processor. Immediately add the eggs and cheeses. Pulse until the eggs are incorporated. Spoon the mixture into a pastry bag 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. Brush the top of each puff with egg wash. Bake 15 minutes.


You can make these in advance and freeze them in a plastic bag. Reheat at 425 for 5 minutes.

I made these the night before, stored them in a bag in the refrigerator and reheated for 3 minutes.