Gougères (Fancy Cheese Puffs)

Instructions

1. Preheat the oven to 425° F. Line two rimmed baking sheets with parchment and set aside.
2. Combine the water, milk and butter in a medium saucepan over medium-high heat. Cook, letting the butter melt then let the mixture come up to a boil.
3. Once boiling, immediately add the flour and stir gently to combine then vigorously stir, cooking out the flour and driving off the extra moisture. Continue to stir until the texture has gone from a sticky paste to an almost ball gathering around the sides.
4. Remove from heat and transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Allow it to cool for about 5-10 minutes, until bowl is cool to the touch then add in 5 of the eggs at a time on medium speed, allowing the egg to incorporate after each addition. Add in the salt and pepper.
5. Add the cheese, reserving about 1/4 cup of each to top the puffs with. Stir the cheese into the batter then transfer it to a piping bag or large zip-top bag.
6. Snip the top off the bag and pipe 1-inch size mounds on the baking sheets, leaving about an inch of room between each.
7. Use a finger dipped in water to fix any pointy bits of dough that could burn in the oven.
8. Whisk the remaining egg in a small bowl and lightly brush each mound with egg wash. Sprinkle each with a bit of the remaining cheese.
9. Bake for about 20-25 minutes, until the gougères are puffed and deep golden. Serve immediately.
10. Try serving with apple butter for dipping, topping with creme fraiche, smoked salmon, and chives, or a dollop of dijon and some smoked ham.