Instructions

Choux Paste

Combine 1/2 cup milk with 1/2 cup water, 1 stick unsalted butter, cubed, 1/2 teaspoon salt in a medium saucepan.

Bring the mixture to a boil and add 1 cup flour.  Mix with a wooden spoon quickly and don’t worry about the consistency just yet.  It will change rapidly into a smooth, soft, pliable dough.

Once the dough no longer sticks to the spoon, remove from heat and transfer to a bowl.

Add 4 room temperature eggs (1 egg at a time), stirring briskly with the wooden spoon until all are incorporated.

When finished, dough should be smooth and shiny and should be stiff enough to hold it’s shape when spooned, scooped or piped onto the baking sheet.

Gougères 

Preheat the oven to 400 degrees F and combine 1 cup crumbled roquefort cheese or Swiss cheese with 1 recipe Choux Paste, recipe below.

Spoon, scoop or pipe onto a baking sheet fitted with parchment and sprinkle with 1/2 cup more cheese, if desired.

Bake for 15 minutes then reduce heat to 350 degrees F and bake until brown and firm.