Gourgeres aka Cheese puffs

I adore these little cheesy morsels. I first had then in France with Frank & Jo at the Saturday market in Samur where the market stall owners make these gorgeous savoury treats on site and people queue to grab a bag of them fresh from the oven for a couple of euros. I've researched this recipe extensively and have found many different variations but my favourite is with cheddar and a little Parmesan. Not quite traditional but gorgeous. I believe gruyere is the traditional cheese but I'd use any favourite hard cheese you have left over.

Makes about 20 to 30 depending on size.

Ingredients
4 eggs
150ml water
150 g of grated cheese
150 g sifted flour
110 g butter
1/2tsp salt
A pinch grated nutmeg
Salt and pepper
You can also add a little dried or fresh thyme, or some snipped chives or parsley to the choux pastry.

Preheat oven to 200 ° C
In a saucepan, bring the water to a boil with the butter and salt. Remove from heat, add flour all at once. Mix quickly, and cook for further 1 minute over low heat. Please be careful as this mix can catch. Let cool a few minutes and add the eggs one at a time, mixing well with each addition. Add the grated cheese, nutmeg, pepper and herbs if using.
now you can either pipe this mixture or place the choux pastry with 2 teaspoons in separate little piles on a greased baking sheet.
Bake 25 minutes until golden brown.

Mine always deflate a little after they've sat on the cooking rack but I've decided I don't care as the ones I eat in Samur go a little flat as well, so it obviously meant to happen. Seriously this recipe is easy peasy and fantastic as nibbles with drinks and great for Christmas or parties. Seriously worth trying! These are regularly requested by An'aam and the girls at work.