Cheese Gougères

Instructions

1. Prepare the oven
   Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Make the choux pastry base
   In a medium saucepan, combine the water, butter, salt, and pepper. Bring to a boil over medium-high heat. Once the butter is fully melted and the mixture is boiling, add all the flour at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1-2 minutes.
3. Cool the dough
   Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if using a hand mixer). Let it cool for about 2 minutes, stirring occasionally to release steam.
4. Add the eggs
   With the mixer running on medium speed, add the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough will look separated at first but will come back together as you continue mixing. The final dough should be smooth, glossy, and thick enough to hold its shape when piped.
5. Add the cheese and seasonings
   Fold in 1¼ cups of the grated Gruyère, all of the Parmesan cheese, thyme leaves, and nutmeg using a rubber spatula until well combined.
6. Pipe the gougères
   Transfer the dough to a piping bag fitted with a ½-inch round tip (or use a spoon). Pipe (or spoon) mounds about 1 tablespoon in size onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle the remaining ¼ cup of Gruyère on top of the gougères.
7. Bake the gougères
   Bake in the preheated oven for 22-25 minutes, or until the gougères are puffed, golden brown, and feel light and hollow when touched. Rotate the baking sheets halfway through baking to ensure even browning.
8. Serve
   Allow the gougères to cool slightly on the baking sheets for about 5 minutes. They are best served warm, but can also be enjoyed at room temperature. If making ahead, reheat in a 350°F oven for 5 minutes before serving.