Easy

unit

In a saucepan, bring 25 cl of water to the boil with the chopped butter and 1 teaspoon of salt.

Off the heat, add the flour all at once and mix briskly. Allow to dry for 1 minute over low heat.

Let cool for a few moments, then add the eggs one at a time, mixing well.

Add grated Gruyère, nutmeg, salt and pepper.

Using 2 teaspoons, place the dough in small separate heaps on a buttered baking sheet.

Bake for 25 minutes, keeping an eye on the cooking time.