Review of last recipe - I stuffed the mixture into mushrooms and they were kind of retro ... I should have sprinkled some grated parm on top before baking to add another layer of flavor. They would have been presentable in the mid-80's, but they were just so-so in today's world. I have better stuffed mushroom recipes. And, I would never serve this as a stand-alone baked in a scallop shell; just not that tasty on its own.

TODAY'S RECIPE - GOUGERE PUFFS

1 c water
1 stick butter, cut into 1/2" pieces
3/4 tsp salt
pinch of nutmeg
dash of white pepper
1 c flour
4 eggs, at room temperature
2 1/2 c gruyere or swiss cheese
1 egg yolk mixed with 1 tbsp water
1/4 c grated parmesan cheese

Preheat oven to 425 degrees.

Mix water, butter, salt and nutmeg in large pan and bring to a boil over high heat. Remove from heat and stir in flour. Place over medium heat and beat quickly with wooden spoon until dough forms a ball. Transfer to a bowl and cool for 5 minutes. Beat in eggs, one at a time. Mixture should be glossy. Blend in gruyere cheese.

On a large greased baking sheet, drop the dough in spoonfuls (or pipe balls with a pastry tube fitted with a large plain nozzle) spaced far enough apart so that they can expand. Brush only the tops with egg and water mixture, then bake until puffy and golden; about 20 minutes.

Remove from oven, make a slit in the top of each gougere, and sprinkle with parmesan cheese. Return to the oven for 10 more minutes. Serve immediately.

Makes 2 dozen.