CONTEST BREADS: Gougeres (miniature French popovers)

GOUGERES (miniature French popovers)
Adapted by BumbleBeeBoogie

1 cup grated Maroilles cheese (or substitute grated Swiss or Gruyere cheese)
1 cup water
5 tablespoons butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground nutmeg
1 cup all-purpose flour
5 large eggs at room temperature, divided

Preheat the oven to 425 degrees F. Raise the oven's rack to the upper third of the oven.

In a medium-sized saucepan bring the water, butter, salt, pepper and nutmeg to a boil. When the butter has melted, remove from the heat.

Add all the flour to the butter/water mixture and beat with a wooden spoon until mixture leaves the sides of the pan clean.

Add the cheese and beat until incorporated. Beat in 4 of the eggs one by one until thoroughly absorbed. Beat until the mixture is smooth, shiny and firm.

Drop by small spoonfuls onto a non-stick or greased cookie sheet. Beat the remaining egg with 1/2 tablespoon of water, then brush the tops of the uncooked puffs with the egg wash.

Bake in the upper third of the oven for about 20 minutes or until golden and doubled in size. Remove from the oven and serve them, hot or cold, as a nosh, a party hors d'oeuvre, or an accompaniment to a first course, such as soup, and with a glass of red wine. The puffs keep for days covered and refrigerated.

Makes 3 dozen puffs. The recipe may be halved to make a smaller batch.