120grgrated cheeseideally comté or beaufort, otherwise emmental ou gruyère
freshly ground pepper and nutmeg
Prepare choux pastry
Prepare the choux pastry. You can follow the step by step explanations with pictures here.
Prepare all ingredients in advance as everything goes very fast.
Over a medium heat bring the water, milk and butter to a boil. Slowly so that the butter has plenty of time to melt.
At the first broth, remove from the heat and add all the flour at once. Stir vigorously until you get a homogeneous mixture.
Place again on your stove and keep on stirring for 1-2 minutes until the dough comes away from the sides of the pan.
Pour into a bowl. In a separate bowl, beat an egg and stir it into the mixture. Repeat with the 2 remaining eggs.
Preheat the oven to 180°C (350°F).
Grate cheese and save a small quantity for later. Add the grated cheese to the choux pastry and mix.
To make the gougères, place small dollops on a baking sheet covered with greaseproof paper using either a piping bag or a spoon. Make sure you leave enough room between the chouquettes as they will expand during the baking process.
Drop the remaining cheese on top.
Bake 10 minutes at 180°C (350°F), 15 mnutes if the gougères are quite big. At a 5 minute mark, open the oven door for 5 seconds. His will remove the steam from the oven and prevent the gougères from falling flat later on.