Ingredients

1/4 cup water
3/4 cup milk
8 Tbsp butter
Salt and freshly ground pepper
1 cup flour
4 eggs
1^1/2 cups grated Gruyère

Instructions

Place water, milk and butter in saucepan over medium-high
heat. Add salt and pepper to taste. Stir often until mixture boils.
Add flour all at once.
Stir until dough is smooth and has come together in a ball. Stir
one more minute to slightly dry the dough.
Put dough in mixer bowl. Using paddle attachment, mix the
dough at medium high speed. Add eggs one at a time, making
sure each egg is completely incorporated before adding the next.
Beat until the dough is smooth and a little glossy. Once all eggs
have been incorporated, let dough rest about 5 minutes.

Add ¾ – 1 cup of the Gruyère and mix until incorporated. Let
dough rest in the refrigerator for 1 hour. (Will keep for up to 3 days.)

Preheat oven to 400°F. Line baking trays with parchment.
Place dough by rounded teaspoonful on the sheets or use a
pastry bag with large tip to create more uniform gougère.
Press a little of the remaining Gruyère on top of each gougère.

Place sheets on upper rack in oven and bake for 20 – 25 minutes.
You may also want to place a second sheet under the first to keep the bottoms from over-browning.
The gougère should be golden brown.