Difficulty Level


  • 1 c Swiss or Gruyere cheese
  • 1 c water
  • 5 T butter
  • 1 t salt
  • 1/4 t freshly ground pepper
  • 1/4 t freshly ground nutmeg
  • 1 c all-purpose flour
  • 5 lg eggs at room temperature


Preheat oven to 425 F. Grate the cheese. In a med.-sized saucepan bring the water, butter, salt, pepper and nutmeg to a boil. When the butter has melted, remove from heat. Add all the flour to butter/water mixture and beat with a wooden spoon until mixture leaves sides of pan clean. Add cheese and beat til incorporated. Beat in 4 of the eggs one by one until thoroughly absorbed. Beat until mixture is smooth, shiny and firm. Drop by small spoonfuls onto a greased cookie sheet. Beat remaining egg with 1/2 T water, then brush tops of uncooked puffs with egg wash. Bake in upper third of the oven for about 20 minutes or until golden and doubled in size. Remove from oven and serve. You'll have about 3 dozen. Note: Recipe can be halved to make a smaller batch.

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