|1/2 cup||skim milk|
|1/2 cup||unsalted butter|
|1 cup||all purpose flour|
|1 cup||grated Gruyere or Emmental cheese|
Preheat oven to 400 F. Line a large baking sheet with parchment paper or a silicone baking mat.
Bring water, milk, butter and salt in a medium saucepan to a boil.
Reduce heat to low and add the flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides into a smooth ball. Remove from heat and let rest for one minute.
Add the eggs, one at a time, stirring quickly to make sure the eggs don't cook. The batter will first appear lumpy and slippery, but after a minutes or so, it will be very smooth.
Add the grated cheese, and stir until well mixed.
Spoon the mixture into a pastry bag fitted with a wide plain tip and pipe the dough into mounds, evenly spaced apart. Or using a tablespoon, drop mounds onto the parchment paper. Reduce heat to 375 F and bake for about 12 minutes. Rotate pan and bake a further 12 to 15 minutes until puffed and golden.
Gougeres can be piped onto a baking pan and frozen. When solid transfer to zip lock bags. Bake from frozen.