Servings: 4 

INGREDIENTS

Choux Pastry:

½ cup water

3 tablespoons butter

pinch of salt

½ cup all-purpose flour

2 large eggs

Sauce Mornay:

3 Tablespoons butter

3 Tablespoons all-purpose flour

¼  teaspoon ground nutmeg

⅛ teaspoon cayenne pepper

salt and pepper

1½  cups boiling hot milk

1 cup grated Gruyère cheese

DIRECTIONS

Preheat oven to 425° F. Butter a 9" glass pie plate. 

In a saucepan, bring the water, butter and salt to the boil. Remove from heat and use a wooden spoon to quickly stir in the flour all at once. Continue stirring briskly until choux paste forms a ball. 

Return to low heat and stir slowly for a minute to dry the mixture slightly. Transfer the paste to a bowl and let cool for 3-4 minutes. Beat in the eggs, one at a time, incorporating them fully.

Spoon or pipe the choux paste in a ring around the bottom edge of the buttered pie plate and bake for 20 minutes. Reduce heat to 350° F and continue baking for about 30 more minutes, or until the ring of pastry has puffed and is fully golden brown, including the crevices. 

While the pastry is baking, prepare the Sauce Mornay:

Melt the butter in a saucepan and mix in the flour. Cook over moderate heat, stirring constantly with a whisk, for about 2 minutes. Remove the pan from the heat and add the spices. Let stand for half a minute, then quickly whisk in the hot milk. Return to the heat and stir until smooth and thickened. Turn off the heat and gently stir in the grated cheese until it has just melted. Taste and adjust seasoning.

When the pastry is done, remove from oven, pour the hot Sauce Mornay into the center of the choux ring. To serve, cut off a piece of the pastry ring and spoon sauce over it.