Best Cheddar GougÉres Recipes

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CHEDDAR-WALNUT GOUGèRES



Cheddar-Walnut Gougères image

Gougères, small cheese puffs made from the same neither-sweet-nor-savory dough you'd use for cream puffs or éclairs, are my favorite pre-dinner nibble with wine. They're slightly crusty on the outside, custardy on the inside and, because I add mustard and chopped nuts, surprising. The traditional cheese for these is French Comté or Swiss Gruyère, but lately I've been using shredded sharp American Cheddar, which makes them a tad more tender and gives them a little edge, nice in a morsel that's meant to whet your appetite. I like these a few minutes out of the oven, but room temperature puffs have legions of fans as well. It's good to know that raw puffs freeze perfectly (pack them into an airtight container as soon as they're solidly frozen) and bake perfectly from the freezer. Arrange them on a lined baking sheet and leave them on the counter while you preheat the oven.

Provided by Dorie Greenspan

Categories     snack, finger foods, pastries, appetizer

Time 1h

Yield About 55 gougères

Number Of Ingredients 8

1/2 cup/115 grams unsalted butter (1 stick), cut into 4 chunks
1/2 cup/120 milliliters whole milk (or water)
1/2 teaspoon fine sea salt
1 cup/130 grams all-purpose flour
4 large eggs, at room temperature, plus 1 large egg white, at room temperature
2 teaspoons Dijon mustard
1 1/2 cups/150 grams loosely packed shredded sharp Cheddar (or a mix of Comté, Gruyère, Swiss, Jack or other semifirm cheeses)
2/3 cup/80 grams lightly toasted finely chopped walnuts

Steps:

  • Set a rack in the center of the oven and heat to 400 degrees. Line 2 large baking sheets with parchment paper.
  • Put the butter, milk, salt and 1/2 cup water in a medium saucepan, and bring to a boil. Add the flour all at once, set heat to medium-low and stir without stopping until the mixture pulls away from the pan easily and comes together in a ball. Keep stirring energetically for 3 minutes more; the drier the dough, the better the gougères. Scrape the dough into a mixer with a paddle attachment (or into a large bowl, if you're mixing by hand), and let sit for 1 minute.
  • With the mixer at medium speed, add the 4 eggs one by one, and beat for 1 minute after each goes in, scraping the bowl as needed. As you're working, the dough may break into curds; just keep going - it's always fine once the egg white goes in.
  • Beat in the egg white, then the mustard. Reduce the mixer speed to low, and blend in the cheese followed by the nuts. Give the dough a few good beats with a sturdy spatula.
  • Working with a small cookie scoop or 2 spoons, scoop balls, each about 2 teaspoons, onto the sheets, leaving an inch between each. (Gougères are excellent baked from frozen. They can be frozen at this point; set them in an airtight container once frozen solid.)
  • Working with one baking sheet of fresh gougères at a time, slide the gougères into the oven and turn the heat down to 375. Bake for 22 to 24 minutes, or until the gougères are puffed, golden and firm enough to pick up. (If baking frozen gougères, arrange them on a lined baking sheet, and leave at room temperature while you heat the oven. You may need to bake them a couple minutes more, so keep an eye on them.) Serve immediately. Baked gougères can also be reheated briefly in a 350-degree oven.

CHEDDAR GOUGERES



Cheddar Gougeres image

Gougeres-French cheesy cream puffs-are usually made with Gruyere cheese but I often substitute with the sharpest cheddar I can find for bolder flavor. Make this recipe your own with the cheese of your choice. -Bridget M. Klusman, Otsego, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 3 dozen.

Number Of Ingredients 8

1 cup water
1/4 cup butter, cubed
2-1/2 teaspoons kosher salt, divided
1 cup all-purpose flour
4 large eggs
1-1/2 cups shredded sharp cheddar cheese
1/2 cup minced fresh chives
2 garlic cloves, minced

Steps:

  • In a large saucepan, bring the water, butter and 1/2 teaspoon salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in cheese, chives and garlic., Drop by tablespoonfuls 1 in. apart onto greased baking sheets. Sprinkle with remaining salt. Bake at 375° for 14-16 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 49 calories, Fat 3g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 176mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

CRANBERRY-CHEDDAR GOUGèRES



Cranberry-Cheddar Gougères image

Provided by Florence Fabricant

Categories     appetizer

Time 1h

Yield About four dozen

Number Of Ingredients 6

3 tablespoons dried cranberries
3 ounces unsalted butter (6 tablespoons)
1 teaspoon salt
1 cup sifted flour
5 large eggs
1 cup grated sharp Cheddar

Steps:

  • Turn on food processor and finely chop cranberries by dropping them in through feed tube. Remove cranberries, but don't bother cleaning bits clinging to the bowl. (Cranberries can also be chopped by hand.)
  • Place 1 cup water in a 2-quart saucepan. Add butter and salt, bring to a simmer and cook just until butter melts. Remove from heat, add flour all at once and stir vigorously with a wooden spoon. Return saucepan to medium heat and cook dough, stirring, about a minute. Transfer dough to food processor.
  • Heat oven to 425 degrees. Turn on food processor and add 1 egg to the dough. As soon as it's completely incorporated, add another, and continue adding eggs 1 at a time until you have used 4. Add chopped cranberries and Cheddar and pulse to blend. (This step can be done by hand, but it's a lot more work.)
  • Line 1 large or 2 smaller baking sheets with parchment. Drop teaspoons of batter, in mounds about 1 inch across, on baking sheets, leaving 2 inches between them. Beat remaining egg. Brush tops of mounds with egg, taking care not to let any drip down the sides.
  • Bake 15 minutes, until puffed and lightly browned. Reduce heat to 350 degrees and bake another 10 to 15 minutes, until well browned. Shut off oven, open oven door a few inches and leave gougères another 15 minutes before removing them. When completely cooled, the gougères can be transferred to a heavy plastic bag and frozen. Reheat them for 10 minutes at 350 degrees.

Nutrition Facts : @context http, Calories 34, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 25 milligrams, Sugar 0 grams, TransFat 0 grams

CHEDDAR CHEESE GOUGERES WITH BACON



Cheddar Cheese Gougeres with Bacon image

Provided by Cooking Channel

Categories     side-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 8

8 tablespoons (1 stick) butter
1/2 teaspoon salt
1 cup all-purpose flour
4 large eggs
1 cup grated sharp Cheddar
1/2 cup cooked and finely chopped bacon
2 teaspoons chopped fresh thyme (or rosemary)
Freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
  • In a medium saucepan, add 1 cup water, the butter and salt, and bring to a boil over high heat. Lower the heat to medium and add the flour all at once. Stir rapidly with a wooden spoon; the mixture will form a dough ball that will pull away from the sides of the pan. Continue to cook for a couple minutes.
  • Remove the pan from the heat and let cool for a couple of minutes. Stir so that the dough cools more evenly; you want the dough to be warm, but not so hot that when you start adding the eggs they cook as they hit the dough. In a mixer or by hand with a wooden spoon, add the eggs one at a time, stirring after each addition until the eggs are incorporated. The dough should become rather creamy. Stir in the grated cheese, bacon, thyme and a few grinds of pepper.
  • Spoon out small balls (about a heaping tablespoon) of the dough onto the baking sheet, with at least an inch separating the spoonfuls. Cook for 10 minutes; lower the heat to 350 degrees F and cook until puffed up and lightly golden, another 15 to 20 minutes.

CRANBERRY-CHEDDAR GOUGèRES



Cranberry-Cheddar Gougères image

Categories     Bread     Bake     Cocktail Party     Cheese     Appetizer

Number Of Ingredients 6

3 tablespoon dried cranberries
6 tablespoons 3 ounces unsalted butter (6 tablespoons)
1 teaspoon salt
1 cup flour
5 l large eggs
1 cup grated sharp cheddar cheese

Steps:

  • Turn on food processor and finely chop cranberries by dropping them in through feed tube. Remove cranberries, but don't bother cleaning bits clinging to the bowl. (Cranberries can also be chopped by hand.)
  • Place 1 cup water in a 2-quart saucepan. Add butter and salt, bring to a simmer and cook just until butter melts. Remove from heat, add flour all at once and stir vigorously with a wooden spoon. Return saucepan to medium heat and cook dough, stirring, about a minute. Transfer dough to food processor.
  • Heat oven to 425 degrees. Turn on food processor and add 1 egg to the dough. As soon as it's completely incorporated, add another, and continue adding eggs 1 at a time until you have used 4. Add chopped cranberries and Cheddar and pulse to blend. (This step can be done by hand, but it's a lot more work.)
  • Line 1 large or 2 smaller baking sheets with parchment. Drop teaspoons of batter, in mounds about 1 inch across, on baking sheets, leaving 2 inches between them. Beat remaining egg. Brush tops of mounds with egg, taking care not to let any drip down the sides.
  • Bake 15 minutes, until puffed and lightly browned. Reduce heat to 350 degrees and bake another 10 to 15 minutes, until well browned. Shut off oven, open oven door a few inches and leave gougères another 15 minutes before removing them. When completely cooled, the gougères can be transferred to a heavy plastic bag and frozen. Reheat them for 10 minutes at 350 degrees.

CHEDDAR-CHIVE GOUGèRES



Cheddar-Chive Gougères image

Try Cheddar-Chive Gougeres tonight! The French know all good things start with butter, flour and eggs, and these gougeres are no exception. Crispy on the outside, fluffy on the inside, delectably cheesy all over.

Provided by My Food and Family

Categories     Dairy

Time 50m

Yield 17 servings

Number Of Ingredients 8

1 cup water
1/4 cup butter
dash ground red pepper (cayenne)
1 cup flour
3 eggs
1 cup KRAFT Shredded Cheddar Cheese
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh chives

Steps:

  • Heat oven to 400°F.
  • Bring water, butter and red pepper to boil in medium saucepan on medium heat, stirring frequently with wooden spoon. Add flour; stir until blended. Cook and stir 2 min. or until mixture forms ball. Remove from heat; let stand 5 min.
  • Add eggs, 1 at a time, stirring after each until blended. Stir in remaining ingredients. Drop dough by level tablespoons, about 2 inches apart, into 17 mounds on baking sheets sprayed with cooking spray.
  • Bake 20 min. or until puffed and golden brown. Turn oven off. Leave gougeres in oven 5 min. Serve warm.

Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g

WHITE CHEDDAR GOUGERES, APPLE PULP, PROSCIUTTO AND SAGE



White Cheddar Gougeres, Apple Pulp, Prosciutto and Sage image

Provided by Tyler Florence

Categories     appetizer

Time 1h10m

Yield 35 to 40 gougeres

Number Of Ingredients 17

1/2 cup (1 stick) unsalted butter
1/2 teaspoon kosher salt
1 cup all-purpose flour
4 large eggs
1 cup grated sharp white cheddar
6 honey crisp apples
2 tablespoons unsalted butter
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
Pinch of ground cloves
1 tablespoon orange blossom honey
Juice of 1 lemon
Extra-virgin olive oil, for frying, plus more for topping
1 bunch sage, leaves only
10 to 15 thin slices prosciutto, torn into bite-size pieces
Fleur de sel and freshly ground black pepper

Steps:

  • Prepare the gougeres: Preheat the oven to 425 degrees F and line 2 baking sheets with parchment paper or silicone mats. In a large saucepan, combine the butter, salt and 1 cup water. Stir over high heat until the butter melts completely, then remove the pan from the heat and add all the flour at once. Stir vigorously with a wooden spoon until smooth, then transfer to a mixer fitted with a paddle attachment. Beat on medium speed and add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Beat in the grated cheese.
  • Transfer the dough to a pastry bag, or use 2 wet spoons to drop neat 1-tablespoon mounds onto the prepared baking sheets, spacing them about 1 inch apart. Bake for 25 to 30 minutes, until golden and crisp. When done, turn off the oven and let the gougeres dry out in the oven with the door ajar to keep them nice and crisp.
  • Cook the apples for the filling: Peel the apples and discard the core; cut into 1/2-inch dice. Melt the butter in a large saute pan over high heat. When foaming, add the spices. They will toast instantly and become fragrant; add the apples and saute for 3 to 4 minutes, until browned. Add 2 tablespoons water, the honey and lemon juice. Cook for 3 to 4 minutes, or until the liquid is reduced and the apples are tender. Set aside to cool slightly.
  • Set a clean saute pan over medium heat. Add enough olive oil to coat the pan; when hot, fry the sage leaves until crisp and almost transparent, about 1 minute. Drain on paper towels. Add the prosciutto pieces to the same pan in a single layer (work in batches, if necessary). Cook for 1 minute on each side to crisp them up. Drain on paper towels.
  • To assemble, carefully tear off the top third of each gougere and spoon in some warm apple filling. Top with a sage leaf and a piece of prosciutto and season lightly with fleur de sel. Drizzle with olive oil and sprinkle with black pepper.

CHEDDAR GOUGÉRES



CHEDDAR GOUGÉRES image

Categories     Cheese

Yield 40 pieces

Number Of Ingredients 6

1 stick(s) unsalted butter
1 cup(s) water
1/2 teaspoon(s) kosher salt
1 cup(s) all-purpose flour
4 large eggs
1 cup(s) shredded Cabot Clothbound Cheddar

Steps:

  • Preheat the oven to 425 degrees F and position racks in the upper and middle thirds. Lightly butter two large baking sheets. In a large saucepan, combine the butter, water, and salt, and bring to a boil. Remove from the heat. Add the flour and whisk until smooth. Let cool slightly, then, using an electric mixer at medium speed, beat in the eggs one at a time, beating thoroughly between additions. Beat in all but 2 tablespoons of the cheese. Using a one-tablespoon ice cream scoop, scoop level mounds of the dough onto the baking sheets, 1 1/2 inches apart. Sprinkle with the remaining 2 tablespoons of cheese and bake for 28 minutes, until golden and risen; shift the pans from top to bottom and front to back halfway through baking. Lower the oven temperature to 400 degrees F. Pierce each gougère near the bottom with a skewer and return the pans to the oven. Bake for about 8 minutes longer, until crisp and deeply golden. Transfer the gougères to racks to cool. Serve the gougères warm or at room temperature.

CHEDDAR-CHIVE GOUGÈRES



CHEDDAR-CHIVE GOUGÈRES image

Categories     Appetizer     Bake     Cocktail Party     Phyllo/Puff Pastry Dough     Pastry

Yield 40 to 50 gougères

Number Of Ingredients 9

1 cup water
8 tablespoons unsalted butter, cut into pieces
1/2 teaspoon salt
1 cup all-purpose flour
4 large eggs
1 1/2 teaspoons dry mustard
1/4 teaspoon cayenne pepper
1 1/2 cups (about 6 ounces) shredded sharp Cheddar cheese
2 tablespoons minced fresh chives

Steps:

  • 1. Preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper. 2. Put the water, butter, and salt in a medium, heavy saucepan and place over medium-high heat. Cook, swirling the pan a few times until the butter melts; once it has melted, increase the heat to high and bring the mixture to a rolling boil. Turn off the heat and dump in the flour. Beat the mixture with a wooden spoon until it starts to pull away from the sides of the pan. 3. Take the pan off the stove, set it on a counter or hot pad, and let it cool, without stirring, for 5 minutes. 4. Now, work in the eggs, 1 at a time, beating the mixture well with the spoon after each addition (you have to put some muscle into it to incorporate the eggs fully). With each addition, the dough should look glossy and slick at first, then stick to the sides of the pan before you add the next egg. After beating in the last egg, beat in the dry mustard and cayenne, then the cheese and chives. 5. Scoop up a heaping teaspoon of dough and with another spoon, push it off onto the paper-lined baking sheet (it should form a mound about 1 inch in diameter). Continue with the remaining dough, leaving an inch of space between the gougères (work in batches as necessary, the dough can stand, covered with buttered waxed paper or parchment, for up to 1/2 hour). 6. Bake until the gougères are puffy and light golden, about 25 minutes, switching pan positions halfway through. Remove from oven and let cool slightly before serving, or turn off oven and let gougères remain in oven, with door ajar, for up to 1 hour.

CHEDDAR CHIVE GOUGERES



Cheddar Chive Gougeres image

Mmmmmmmmmmmm!

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories     Cheese Appetizers

Number Of Ingredients 8

1 cup(s) water
1/4 cup(s) butter
1/8 teaspoon(s) cayenne pepper
1 cup(s) self rising flour
3 x large eggs
8 ounce(s) cheddar cheese, shredded
4 ounce(s) parmesan cheese, fresh
2 tablespoon(s) chives, dried

Steps:

  • Preheat oven to 400 degrees F.
  • In a medium saucepan, add water, butter & cayenne & bring to a boil over medium heat, stirring frequently. Add flour; stir until well blended. Cook & stir 2 minutes or until mixture forms a ball. Cool 5 minutes.
  • Add eggs, 1 at a time, stirring after each addition. Stir in remaining ingredients. Drop by tbsp (or use small ice cream/cookie scooper) about 2" apart onto sprayed baking sheets.
  • Bake 20 minutes or until puffed & golden brown. Turn oven off & leave in oven, 5 minutes. Serve warm.

CHEDDAR DILL GOUGèRES



Cheddar Dill Gougères image

Made these with some fresh dill I had on hand. Super yummy! I didn't have a hand mixer with a paddle attachment, so I just used a wooden spoon and mixed it by hand. That may have affected how light or "airy" they were, but they were still delicious!

Provided by elisechristiane

Categories     Breads

Time 1h10m

Yield 25 gougères

Number Of Ingredients 9

1/2 cup water
1/2 cup skim milk
1/2 cup unsalted butter, cut into tablespoons
1 large pinch kosher salt
1 cup all-purpose flour
4 large eggs
1 cup cheddar cheese, plus more for sprinkling
1 teaspoon dill, plus more for sprinkling
fresh ground pepper

Steps:

  • Preheat the oven to 400. Line two baking sheets with parchment paper.
  • In a small saucepan, bring the water, milk, butter and salt to a boil. Add the flour and stir until the dough pulls away from the sides of the pan, and dries out a bit. Roughly two minutes.
  • Turn the dough out into a stand mixer with the paddle attachment. Add the eggs one at a time, mixing thoroughly between each one. Add the cheddar cheese, dill and pepper.
  • Transfer the dough to a pastry bag with a half inch tip (or a disposable bag with the tip cut off) and pipe tablespoonfuls onto the baking sheets at least two inches apart.
  • Sprinkle with cheese and additional dill. Bake for 20-25 minutes, until puffed and golden brown. Serve warm or room temperature.
  • The gougères can be frozen or refrigerated. To reheat, cook in an 350 degree oven for at least five minutes, or until piping hot and crisped.

Nutrition Facts : Calories 82.4, Fat 6, SaturatedFat 3.5, Cholesterol 44.4, Sodium 43.1, Carbohydrate 4.2, Fiber 0.1, Sugar 0.1, Protein 2.9

CHEDDAR GOUGERES



Cheddar Gougeres image

These are like the cheddar biscuits you receive at Red Lobster. They are delicious.

Provided by Shaleah Cagle

Categories     Other Appetizers

Time 45m

Number Of Ingredients 8

1 c water
1/4 c butter, cubed
2 1/2 tsp kosher salt, divided
1 c all-purpose flour
4 eggs
1 1/2 c shredded sharp cheddar cheese
1/2 c minced fresh chives
2 garlic cloves, minced

Steps:

  • 1. In a Large saucepan, bring the water, butter, and 1/2 tsp. salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in cheese, Chives, and garlic.
  • 2. Drop by tablespoons full 1 inch apart onto greased baking sheets. Sprinkle with remaining salt. Bake at 375 degrees for 14-16 minutes or until golden brown. serve warm.

WHITE CHEDDAR GOUGERES, APPLE PULP, PROSCIUTTO AND SAGE



WHITE CHEDDAR GOUGERES, APPLE PULP, PROSCIUTTO AND SAGE image

Categories     Cheese     Appetizer     Bake     Cocktail Party     Apple

Yield 35 to 40 pieces

Number Of Ingredients 19

For the gougeres:
1/2 cup (1 stick) unsalted butter
1/2 teaspoon kosher salt
1 cup all-purpose flour
4 large eggs
1 cup grated sharp white cheddar
For the filling and toppings:
6 honey crisp apples
2 tablespoons unsalted butter
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
Pinch of ground cloves
1 tablespoon orange blossom honey
Juice of 1 lemon
Extra-virgin olive oil, for frying, plus more for topping
1 bunch sage, leaves only
10 to 15 thin slices prosciutto, torn into bite-size pieces
Fleur de sel and freshly ground black pepper

Steps:

  • Prepare the gougeres: Preheat the oven to 425 degrees F and line 2 baking sheets with parchment paper or silicone mats. In a large saucepan, combine the butter, salt and 1 cup water. Stir over high heat until the butter melts completely, then remove the pan from the heat and add all the flour at once. Stir vigorously with a wooden spoon until smooth, then transfer to a mixer fitted with a paddle attachment. Beat on medium speed and add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Beat in the grated cheese. Transfer the dough to a pastry bag, or use 2 wet spoons to drop neat 1-tablespoon mounds onto the prepared baking sheets, spacing them about 1 inch apart. Bake for 25 to 30 minutes, until golden and crisp. When done, turn off the oven and let the gougeres dry out in the oven with the door ajar to keep them nice and crisp. Cook the apples for the filling: Peel the apples and discard the core; cut into 1/2-inch dice. Melt the butter in a large saute pan over high heat. When foaming, add the spices. They will toast instantly and become fragrant; add the apples and saute for 3 to 4 minutes, until browned. Add 2 tablespoons water, the honey and lemon juice. Cook for 3 to 4 minutes, or until the liquid is reduced and the apples are tender. Set aside to cool slightly. Set a clean saute pan over medium heat. Add enough olive oil to coat the pan; when hot, fry the sage leaves until crisp and almost transparent, about 1 minute. Drain on paper towels. Add the prosciutto pieces to the same pan in a single layer (work in batches, if necessary). Cook for 1 minute on each side to crisp them up. Drain on paper towels. To assemble, carefully tear off the top third of each gougere and spoon in some warm apple filling. Top with a sage leaf and a piece of prosciutto and season lightly with fleur de sel. Drizzle with olive oil and sprinkle with black pepper.

VERMONT CHEDDAR GOUGèRES | WEEKENDS WITH YANKEE



Vermont Cheddar Gougères | Weekends with Yankee image

Being able to whip up a batch of these airy cheddar gougères, or cheese puffs, is one of the best skills that a host who likes to entertain can acquire.

Provided by @MakeItYours

Number Of Ingredients 7

8 tablespoons (1 stick) salted butter
1 cup water
1 cup all-purpose flour
5 large eggs
1 1/2 cups grated extra-sharp cheddar cheese
1/8 teaspoon freshly grated nutmeg
1 teaspoon freshly ground black pepper

Steps:

  • Instructions Preheat oven to 425°. Line two baking sheets with parchment paper. Heat butter and water in a medium saucepan over medium-high heat until butter is melted and mixture comes to a low boil. Turn heat to low, add flour, and stir vigorously until mixture coheres and pulls away from the sides, about 1 minute. Remove pan from heat. Add eggs, one at a time, stirring vigorously after each. Dough will separate after each addition; keep stirring until it forms a smooth paste. Stir in cheese, nutmeg, and pepper (the dough should still be hot enough to melt the cheese). Drop mixture in heaping teaspoonfuls onto the baking sheet (for a prettier presentation, you can pipe the batter into 1 1/4-inch mounds). Bake until puffed and brown, about 30 minutes. For extra-crisp puffs, pierce each one with a knife, then turn off the oven and put the puffs back in for 10 minutes.

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