150g grated Gruyère [the better quality the cheese, the more delicious the gougères]
1/3 nutmeg, grated
1/4 tsp cayenne pepper
Pre-heat the oven to 200C/gas mark 6. Boil together the water, butter and salt in a roomy pan. Remove from the heat and tip in the flour all in one go.
Whisk together until fully blended and the mixture almost coming away from the sides of the pan in a ball. Leave the mixture for 3-4 minutes to cool just a little, then add the first egg and whisk it in thoroughly.
Add the remaining three eggs one by one, repeating the process. Tip in the cheese, nutmeg and pepper and, once again, whisk to blend; the cheese may not fully become smooth, but this is just fine.
Line a flat baking tray with baking parchment; smear a tiny bit of the gougère mixture on each corner of the tray before attaching the parchment, so keeping the parchment flat.
Using two dessert spoons immersed in a bowl of hot water, mold a spoonful of mixture until as smooth as possible on all surfaces; it should resemble a smooth walnut in both shape and size. Drop each one onto the baking tray leaving at least 6cm between each one, so leaving space for the gougères to rise [it is sensible to only use half the mixture for the first baking, then cook the rest as another batch].
Bake for 20-25 minutes, or until they are golden and verging on light brown, well puffed and light to the touch when lifted from the tray; undercooked, they will deflate on cooling. Lift the gougères onto a cooling rack, then repeat with the remaining mixture.