Gougeres With Tomme Sheep Cheese, Dried Figs, And Hazelnuts

• 7/8 tablespoon milk
• 7/8 tablespoon water
• 7 3/4 tablespoons butter
• 1/2 teaspoon salt
• 1 1/8 cups flour sifted
• 4 eggs
• 1 1/8 cups sheep cheese Tomme, grated
• 4 dried figs chopped in small pieces
• 3 5/16 tablespoons hazelnuts crushed

1. Preheat oven to 250 degrees Celsius.
2. In a pan. bring the water and milk to a boil with butter and salt.
3. Remove from heat, and add the sifted flour all at once.
4. Mix well, and put it back on the stove for 2 minutes, until dough becomes dry: Stir constantly so that the dough forms a ball, and doesn't stick to the sides.
5. Remove from heat.
6. Wait for 4 to 5 minutes before adding the eggs one by one, mix vigorously between each egg, or otherwise use a food processor. It is important to add eggs one at a time.
7. Add the grated cheese, figs, and hazelnuts. Mix.
8. On a baking sheet lined with parchment paper, drop heaps of dough with a spoon or a pastry bag, spacing them enough because they swell during baking.
9. Lower the oven to 160 C, and bake for 20-25 minutes.
10. So the gougeres don't deflate, do not open the oven door during baking.

milk, water, butter, salt, flour, eggs, sheep cheese

Taken from www.yummly.com/recipe/Gougeres-with-Tomme-Sheep-Cheese_-Dried-Figs_-and-Hazelnuts-782289 (may not work)