In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over
medium heat, until scalded. Add the flour all at once and beat it
vigorously with a wooden spoon until the mixture comes together.
Cook, stirring constantly, over low heat for 2 minutes. The flour
will begin to coat the bottom of the pan. Dump the hot mixture
into the bowl of a food processor fitted with the steel blade.
Immediately add the eggs, Gruyere, and Parmesan and pulse until
the eggs are incorporated and the dough is smooth and thick.
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Spoon the mixture into a pastry bag fitted with a large plain round
tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the
baking sheets. With a wet finger, lightly press down the swirl at the
top of each puff. (You can also use 2 spoons to scoop out the
mixture and shape the puffs with damp fingers.) Brush the top of
each puff lightly with egg wash and sprinkle with a pinch of
Gruyere. Bake for 15 minutes, or until golden brown outside but
still soft inside.
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