Ingredients

Method

Preheat the oven to 425ºF / 220ºC

Line two baking sheets with baking paper.

Place the water, salt, and butter into a saucepan over medium heat until the mixture is smooth and the butter has melted. Remove the pan from the heat and stir in the all-purpose flour until it's completely incorporated. Place the pan back on a low heat and stir with a wooden spoon over the heat for a minute and a half, as the mixture pulls away from the sides and bottom of the saucepan.

Allow the mixture to cool for 5 minutes then add the eggs, 1 at a time, incorporating the egg into the mixture thoroughly before adding the next. Repeat until all the eggs have been added.

Add the nutmeg and the pepper and 85g of gruyere and mix in to the mixture. Place the mixture into a piping bag with a 1cm plain nozzle and pipe mounds onto the baking sheets. Leave 4cm between each mound and sprinkle some cheese on the top of each mound.

Place in the oven and cook for 10 minutes then reduce the heat to 375ºF / 190ºC and cook for a further 20-25 minutes or until the are puffed up and golden in colour.

Do not open the oven until at least 18 minutes have passed as they will deflate. Once cooked pierce the bottom of each bun with a sharp knife and turn the oven off and place them back in the oven with the door slightly open to dry out for another 15 minutes.

Serve with a glass of bubbles.