Gougeres

• 1/2 cup milk
• 1/2 cup water
• 4 tbsp butter
• pinch cayenne pepper
• 1 cup flour
• 4 large eggs at room temp
• 1 1/2 cup grated gruyere or other sharp flavourful hard cheese

1. Preheat oven to 350 F
2. In a saucepan combine milk, water, butter and cayenne and bring to a boil.
3. Reduce heat and add flour all at once, stirring constantly with a wooden spoon until dough forms a ball around the spoon and pulls from the sides of the pan.
4. Remove from heat and cool 5 minutes
5. Beat dough by hand or in a mixer, then add eggs one at a time, being sure to incorporate one completely before adding the next.
6. When all are incorporated, add cheese and stir to mix completely.
7. Place dough in a piping bag with a large star or round tip and pipe 1 1/2 inch balls onto a parchment lined tray leaving lots of space as they almost triple in size.
8. Bake 25 minutes or until puffed and go den.
9. Do not open the oven in th first 15 minutes of baking or they will deflate.
10. Remove from oven and slice the top off each. Allow to cool completely at room temperature.
11. Gougers may be made a day ahead and kept at room temperature lightly covered. They can also be frozen. (If you are not going to cut and use immediately puncture each gougere with a tooth pick when they come out of the oven.)

milk, water, butter, cayenne pepper, flour, eggs, grated gruyere

Taken from www.epicurious.com/recipes/member/views/gougeres-52579111 (may not work)