1 cup (4 ounces) shredded regular or smoked Gouda cheese
1/3 cup minced fresh chives
1/8 teaspoon ground nutmeg
1 large egg
1 teaspoon water
1/3 cup shredded regular or smoked Gouda cheese
Preheat oven to 425°. In a large heavy saucepan, bring first 4 ingredients to a rolling boil. Remove from heat; add flour all at once and beat until blended. Cook over medium-low heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball, about 3 minutes.
Transfer to a large bowl; beat 1 minute to cool slightly. Add 1 egg at a time, beating well after each addition until smooth. Continue beating until shiny. Beat in cheese, chives and nutmeg. Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets.
For topping, whisk together egg and water; brush lightly over tops. Sprinkle with cheese. Bake until puffed, firm and golden brown, 20-25 minutes. Serve warm.
Freeze option: Freeze unbaked puffs on parchment-lined baking sheets until firm; transfer to resealable freezer bags and return to freezer. To use, place frozen puffs on parchment-lined baking sheets. Top and bake as directed, increasing time by 2-3 minutes.