Gougeres

Preheat oven to 425. In medium sized saucepan bring water, butter, salt, pepper and nutmeg to boil. When butter has melted, remove from heat. Add all the flour to mix and beat w wooden spoon until mix leaves sides of pan clean. Lower heat and cook, stirring constantly, for two minutes. Dump the mixture into the bowl of a food processor, fitterd with the steel blades. Immediately ad 4 eggs, cheese, and pulse until they are completely incorporated. Add cheese, mustard & cayenne and beat until incorporated. Beat in 4 of the eggs one at a time until thoroughly absorbed. Beat until mix is smooth, shiny and firm. Drop by small spoonfuls onto a greased cookie sheet. Beat remaining egg w 1/2T water, then brush tops of uncooked puffs w egg wash. Bake in upper third of oven for about 15 min, lower heat to 350 and bake 15 min more or until golden and doubled in size. Remove from oven and stuff (try Shrimp Appetizer Stuffing). Makes about 4 doz. Recipe can be halved. They keep for days unrefrigerated.

Cheese, Swiss 1c grated
Water 1c
Butter 8T
Salt 0.5tsp
Pepper 0.25tsp
Nutmeg 0.25tsp
Flour 1c
Egg 5 large, at room temp
Mustard 1tsp dry
Cayenne Pepper 1 pinch