Cheddar-Pecan Gougères

Ingredients

• ¾ cup lightly toasted chopped pecans
• 5 oz. grated very sharp Cheddar (about 1-½ cups, lightly packed)
• 7 oz. (1-½ cups) all-purpose flour
• 1-½ cups water
• 4 oz. (½ cup) unsalted butter, cut into 4 chunks
• 6 large eggs, cracked into a small bowl; plus 1 more if needed
• Pinch freshly grated nutmeg
• + 3 more ingredients
• • ¼ cup finely shredded Parmigiano-Reggiano
  • Pinch cayenne
  • 1 tsp. kosher salt

Position racks in the top and middle of the oven and heat the oven to 425°F. Line two baking sheets with parchment. In a medium heavy-based saucepan, heat the water, butter, salt, cayenne, and nutmeg over high, stirring to melt the butter. Bring to a boil and then dump in all the flour at once. ...

View full recipe at Fine Cooking