PREHEAT oven to 425 and line two large baking sheets with parchment paper or silpat liners.
BRING the butter, milk, water, and salt to a boil in a medium saucepan over high heat. Once boiling, add the flour and constantly stir the mixture with a wooden spoon.
LOWER heat to medium-low. The mixture will gradually form into a ball. Continue to stir the mixture for another minute. A slight crust should form on the bottom of the pan. Remove the dough from heat and let cool for a couple of minutes.
ADD the dough to your stand mixer fitted with a paddle attachment (or use a wooden spoon).
ADD the eggs one by one, being sure to fully incorporate each egg before adding another.
MIX in the shredded cheese.
DROP the dough onto your lined baking sheets using a tablespoon. Be sure to leave 2 inches between each gougères.
BAKE for 10 minutes at 425, then reduce the oven temperature to 350 and bake for another 5 to 8 minutes until golden brown. Serve warm!
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