Cheese Puffs

Directions

1. 1
   Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
2. 2
   In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded.
3. 3
   Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together.
4. 4
   Cook, stirring constantly, over low heat for 2 minutes.
5. 5
   The flour will begin to coat the bottom of the pan.
6. 6
   Dump the hot mixture into the bowl of a food processor fitted with the steel blade.
7. 7
   Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
8. 8
   Spoon the mixture into a pastry bag fitted with a large plain round tip.
9. 9
   Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets.
10. 10
    With a wet finger, lightly press down the swirl at the top of each puff.
11. 11
    (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.)
12. 12
    Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere.
13. 13
    Bake for 15 minutes, or until golden brown outside but still soft inside.