Gougères

Instructions

1. Prepare the choux pastry base
   Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper. In a medium saucepan, combine the water, butter, salt, and pepper. Bring to a boil over medium-high heat, stirring occasionally to melt the butter completely.
2. Add the flour
   Once the mixture is at a rolling boil, remove from heat and add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan. Return to low heat and continue stirring for about 1-2 minutes to dry out the dough slightly.
3. Incorporate the eggs
   Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Let cool for 2 minutes, then add the eggs one at a time, beating well after each addition until completely incorporated. The dough should be smooth, glossy, and fall slowly from the beater when lifted.
4. Add the cheese and seasonings
   Fold in 1 1/4 cups of the grated Gruyère cheese, nutmeg, and thyme (if using) until evenly distributed throughout the dough.
5. Pipe the puffs
   Transfer the dough to a piping bag fitted with a 1/2-inch round tip, or use a spoon to portion the dough. Pipe or spoon mounds about 1 1/2 inches in diameter onto the prepared baking sheets, spacing them about 2 inches apart. If desired, brush lightly with egg wash and sprinkle with the remaining 1/4 cup of Gruyère.
6. Bake the gougères
   Bake for 20-25 minutes, or until the gougères are puffed, golden brown, and crisp on the outside. Do not open the oven door during the first 15 minutes of baking, as this can cause the puffs to collapse.
7. Serve
   For the crispest texture, pierce each gougère on the side with the tip of a small knife immediately after removing from the oven to let the steam escape. Serve warm or at room temperature within a few hours of baking for the best flavor and texture.