You need:
- 65 ml milk
- 70 g plain flour
- 70 g butter
- 3 eggs
- 125 g strong grated cheese
- a pinch of grated nutmeg
- a pinch of ground pepper
- a pinch of salt
Heat the oven at 180 degrees. Put a tray with water in the lowest part of the oven so that the oven produces steam.
Put the butter and the milk in a pan over low heat until the butter is melted. Add the flour and salt (all in one go) and beat well with a wooden spoon for 3 minutes. Take the pan off the heat and wait for 10 minutes so that the mixture cools down. Beat 2 eggs and add them in little bits (you may not need all of it, but the only way to find this out is trial and error. The good news is that when you make choux pastry 4 or 5 times you will never forget what consistency you need). Finally add the pepper, nutmeg and cheese. Put the mixture into a pipping bag.
Pipe little blobs of the mixture on a tray covered with silicone. Push down any peaks by patting them carefully with a wet finger. Beat the remaining egg and paint each blob with the egg wash. Bake for 22 minutes.
Put the butter and the milk in a pan over low heat until the butter is melted. Add the flour and salt (all in one go) and beat well with a wooden spoon for 3 minutes. Take the pan off the heat and wait for 10 minutes so that the mixture cools down. Beat 2 eggs and add them in little bits (you may not need all of it, but the only way to find this out is trial and error. The good news is that when you make choux pastry 4 or 5 times you will never forget what consistency you need). Finally add the pepper, nutmeg and cheese. Put the mixture into a pipping bag.
Pipe little blobs of the mixture on a tray covered with silicone. Push down any peaks by patting them carefully with a wet finger. Beat the remaining egg and paint each blob with the egg wash. Bake for 22 minutes.
