La Gougere

La Gougere
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1 cup water (or half milk/half water)
1/3 cup butter
1/2 teaspoon salt
fresh grated nutmeg
cayenne pepper
1 cup flour
4 eggs
1 tablespoon Dijon Mustard
1 cup gruyere cheese
1 tsp milk
extra cheese for top

Bring the water/milk to a boil and add butter. When butter has melted remove pan from heat and add flour, salt, cayenne, nutmeg, pepper and stir vigorously with a big wooden spoon. The mixture should come away from the sides of the pan and form a ball. Place mixture in the bowl of a large mixer and add one egg at a time beating well, After you add last egg continue to beat well. Mixture will be shiny. Add Dijon mustard and taste for seasoning. Adjust to your taste. Add coarsely grated cheese. Butter a large cookie sheet and flour. Draw a small circle in the flour (about 2 inches wide) and proceed to drop the dough by tablespoon full around the outside of this hole, making a ring, or a crown. Dough should be piled high. Brush lightly with milk and sprinkle the extra cheese over top. Bake the ring in the over for 45 minutes at 400°F. Do Not Open Door. After baking, open the door of the oven and leave the Gougere in the oven for 5 minutes. It should be firm to the touch and golden brown. Goes great with a glass of burgundy or with a white Alsatian wine.