"These are wonderful little cheese puff appetizers that are great for parties (or anytime!)" Preheat oven to 425. Add butter, salt, pepper and nutmeg to 1 cup water in a medium saucepan and bring to a boil over medium-high heat. When butter melts, reduce the heat to low.
We also like to sprinkle a little extra cheese on top of each puff for an extra cheesy bite. Gougères are a great snack either before a meal or alongside drinks—just make sure to serve them warm, as the addition of cheese means gougères are less enjoyable when they've fully cooled.
Best served warm, these party-ready savory gougeres, or French cheese puffs, are baked golden and packed with Gruyere cheese. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Heat water, butter, salt, and chili powder in a saucepan over medium-low heat until the butter is melted.
When the dough has cooled, stir in a generous 1/2 cup Gruyere cheese until well mixed. (If dough is not cool, the cheese will melt.) Scrape the dough into a pastry bag fitted with a wide, plain tip. Pipe into mounds, evenly spaced apart, making each about the size of a small cherry tomato. Top each puff with a bit of the remaining cheese.