Gougères

1 cup water

1 cup flour

1 cup gruyère cheese

5 eggs room temperature, 1 for brushing finished balls

5 tablespoons unsalted butter, (use less salt if butter is salted)

1 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon nutmeg

Use two teaspoons or piping bag. Brush with egg wash, sprinkle shredded cheese for nest-like outer cheese-coating.

Oven 425℉ first five minutes 350℉ additional 19 or 20 minutes, shifting position of pans halfway through. 

You want high temperature to start so the air inside expands rapidly and toasts in expanded state, then bake on lower heat to finish cooking the insides. 

These are light as bubbles.