Gougeres

Directions

1. 1
   Preheat the oven to 400.
2. 2
   Lightly butter 2 large baking sheets.
3. 3
   In a large saucepan, combine the milk with the water, butter, sugar, salt, cayenne and nutmeg and bring to a boil.
4. 4
   Remove the pan from the heat, add the flour and stir with a wooden spoon until a thick, smooth pastelike batter forms.
5. 5
   Cook the batter over moderate heat for 1 minute, stirring constantly.
6. 6
   Scrape the batter into a large heatproof bowl and add 4 of the eggs, beating them in 1 at a time until fully incorporated.
7. 7
   Beat in 11/4 cups of the cheese.
8. 8
   Using a pastry bag fitted with a 1/2-inch plain round tip or 2 small spoons, pipe or spoon slightly rounded tablespoons of the batter onto the prepared baking sheets, spacing them 1 inch apart.
9. 9
   Lightly beat the remaining egg.
10. 10
    Brush the tops of the gougeres with the egg wash, then sprinkle them with the remaining 1/2 cup of shredded cheese.
11. 11
    Bake the gougeres for 20 minutes, or until puffed and golden; shift the pans from front to back and top to bottom halfway through.
12. 12
    Serve warm.