Ingredients (72 small puffs)
Heat the oven to 425°F. Cut the butter into 8 pieces. Put butter, water, salt, pepper and nutmeg in a saucepan and cook over
medium heat until the butter has melted and the water is just boiling.
Add the flour all at once. With a wooden spoon or spatula, stir the mixture over medium heat until it becomes a smooth dough
without lumps. Keep stirring over low heat until the dough forms a ball and pulls away from the sides of the pan. This will take a
Transfer the dough to the bowl of your stand mixer with the paddle in place. Add the eggs, one at a time, beating on low speed
until each egg is incorporated and the dough is smooth. (If you do not have a stand mixer, you can use a hand held mixer with
dough hooks, or beat the eggs in with a spatula. Do not use a whisk as it will deflate the dough.)
Add 1 cup of the Parmigiano Reggiano and beat until incorporated. The dough should be glossy and smooth
Line a baking tray with parchment paper
If you have a piping bag with a plain round nozzle, put the dough in the piping bag and make even turrets of dough on the
baking sheet, a little larger than a quarter in diameter and about 1 inch high. If you do not have a piping bag, use two teaspoons to
make small heaps of dough. Keep about an inch distance between pastries.
Whisk the egg yolk until smooth. Using a pastry brush, glaze each choux pastry with a little egg yolk, then sprinkle with a little of
the remaining Parmigiano Reggiano.
Bake 15 to 20 minutes until the pastries are golden brown and hollow when tapped. If you remove them from the oven too soon,
they will be soft inside and may collapse.
Serve, drizzled with Balsamic Caramel if desired. Baked puffs can be frozen and reheated before serving.