French Cheese Puffs (Gougères)

Step 1: Preheat the oven to 220°C / 425°F (200°C fan). Lightly grease 2 trays, then line them with parchment or baking paper.

Step 2: Put the water, butter and salt in a saucepan over medium-high heat. Bring to a boil until the butter is fully melted.

Step 3: Remove the pan from the stove. Add the flour, salt, pepper and nutmeg, then mix until incorporated.

Step 4: Return the pan to the stove over low heat and mix for 1 minute to dry out the mixture.

Step 5: Remove the pan from the stove and leave the mixture for 2 minutes.

Step 6: Add 1 egg and mix vigorously until incorporated. The batter may split at first, then come together.

Step 7: Add the remaining 3 eggs one at a time, mixing each in before adding the next. Use an electric beater if you prefer.

Step 8: Stir in 2 cups of the cheese.

Step 9: Drop 1-tablespoon mounds onto the trays. A small cookie scoop is ideal; otherwise, use a measuring tablespoon and a teaspoon to scrape out the dough. The puffs can be made larger for dunking.

Step 10: Brush the mounds with egg yolk, then top each with a pinch of the reserved cheese.

Step 11: Bake for 25 minutes.

Step 12: Let the puffs cool for 15 minutes so they become crisp and the inside dries out a little.

Step 13: Serve warm as pre-dinner nibbles, finger food at gatherings, or to dunk into soups and stews.