It has been fist baked here in Burgundy.
The common cheeses used here are Gruyère, Comté or Emmental.
The perfect hors d'oeuvres, served cold with wine or warm as appetizers.
1/2 cup water
1/2 cup milk
1 stick unsalted butter, cut into t.spoons
1 cup flour
4 large eggs
1 cup shredded cheese, plus more for sprinkling
Preheat your oven to 200° C and line 2 backing sheets with parchment paper.
In a saucepan, combine the water, milk, butter, salt and bring to a boil.
Add the flour and stir with a wooden spoon until a smooth dough forms. stir more over low heat about 2 minutes till the dough dries out and pulls away from the pan.
Scrape the dough and let it cool for about 1 minute. Then beat the eggs, one at the time into the dough, add the cheese and a pinch of pepper and nutmeg.
Transfer the dough now to a pastry bag without the tip and pipe tablespoon-size mounds onto the baking sheet with 5 cm apart.
Sprinkle with cheese and bake until puffed and golden brown.