Alain Ducasse's Gougères

Instructions

1. Preheat the oven to 400°F and line two baking sheets with parchment paper.
2. In a medium saucepan, combine the water, milk, butter, and salt and bring to a boil.
3. Add the flour all at once and stir vigorously with a wooden spoon until a smooth dough forms.
4. Reduce the heat to low and cook, stirring, until the dough pulls away from the sides of the pan and a film forms on the bottom, about 2 minutes.
5. Transfer the dough to a bowl and let cool slightly.
6. Beat in the eggs one at a time, beating thoroughly between each one, until the dough is smooth and shiny.
7. Stir in the Gruyère cheese and season with pepper.
8. Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the prepared baking sheets, 2 inches apart.
9. Sprinkle with more Gruyère cheese.
10. Bake for about 22 minutes, until puffed and golden brown.
11. Let cool slightly before serving.

My notes