Here’s your chance to show off your pâte à choux skills.

• 1 cup water
• 8 tablespoons unsalted butter
• ½ teaspoon salt
• 1 cup flour
• 5 eggs
• 1 ½ cups Gruyère cheese, finely shredded   
• 2 tablespoons Parmesan cheese
• ¼ teaspoon nutmeg, grated fresh
• ¼ teaspoon black or white pepper

Preheat oven to 375 degrees. Line two baking sheets with parchment paper.

Combine water, butter and salt in medium saucepan and bring to boil over high heat. When butter is melted, reduce heat and add flour; cook and stir constantly until the pâte à choux dough begins to pull away from the sides of the pan. Continue to cook dough about 2 minutes; remove from heat and allow to cool slightly.

Add eggs one at a time, until dough turns glossy and forms soft peaks. If the dough is too stiff, beat an extra egg and add to the dough in teaspoons until the dough reaches soft peaks.

Stir in cheeses, nutmeg and pepper. Fill a pastry bag with the dough and pipe straws onto the parchment paper. Bake straws about 30 minutes; serve warm.

Baked pâte à choux can be frozen for about a week; thaw before reheating (no more than 275 degrees).