Gougères at L'Etivaz

In a saucepan, bring the water to the boil with the butter cut into pieces and a little salt.

Off the heat, add the flour all at once, mix briskly and allow the mixture to dry out for 1 minute over a low heat. Leave to cool for a few moments and add the eggs one at a time, mixing well.

Add the two cheeses and nutmeg to the mixture and season with salt and pepper.

Using a piping bag and a pastry bag, pipe the mixture into small separate mounds on a non-stick baking tray and spray with water.

Preheat the oven to 200°C and bake for 20 minutes, keeping an eye on the colour. Serve hot as an aperitif.