Place the water, butter cut into small pieces, a pinch of nutmeg, and salt in a saucepan.

Heat until the butter melts, then bring to a boil. Do not let the water boil for long to prevent it from evaporating.

Remove from heat and add the flour all at once to the boiling water, stirring vigorously with a wooden spatula until the dough is smooth.

Return the saucepan to high heat, stirring constantly until the dough pulls away from the sides of the pan.

Remove from heat and let cool for one minute.

Add the eggs one at a time, mixing well after each addition. You may not need all the eggs. The dough is ready when it sticks to your finger but does not run off.

Stir the shredded Gruyère into the dough.

Fill a large, plain piping bag with the gougère dough. Pipe the gougères, spacing them well apart, onto a baking sheet lined with parchment paper. You can also use two small spoons to shape them onto the sheet.

Bake for 15 to 20 minutes in a preheated oven at 425°F (220°C). Baking time will vary depending on the size of the gougères. They should be golden brown.

Let them cool, then enjoy plain or filled as you like. I used fresh cheese, figs, and walnuts.