choux pastry and add the pepper and grated nutmeg. Grate half the cheese
and beat into the pastry. Using an icing bag, pipe a circle of balls
just touching to form a crown on a greased oven sheet. Cut the remaining
cheese into 1/4-inch cubes and dot the pastry ring with these. Glaze
with beaten egg, and bake in hot oven 220C, 425F, Gas 7 for 30 minutes.
If necessary, reduce the temperature to 190C, 375F, Gas 5 after 20
minutes. Then make a series of slits in the sides to allow the steam to
escape and the insides to dry. If they remain damp when the gougere
cools, it will be soft and tough, not crisp. Return to the oven, turned
off, and dry for 10 minutes with the door slightly open. Serve either
hot or cold.