• 125ml milk
  • 125ml water
  • 120g unsalted butter
  • ½ teaspoon salt
  • 120g flour
  • 5-6 eggs, at room temperature
  • 11/2 cups coarsely grated cheese, such as Gruyère or cheddar
  • bunch of chives
  1. Bring milk, water and unsalted butter to a boil.
  2. Reduce heat, pour in flour and salt. Mix vigorously till it forms a ball.
  3. Continue cooking till a layer of film develops on the side of your saucepan. Keep stirring for another minute or two to dry the dough.
  4. Turn the dough into the bowl of a mixer fitted with the paddle attachment. Turn it on and let the dough cool to a warm stage
  5. With the mixer running, add in eggs one at a time making sure it's well mixed before adding the next. The texture should be a thick lava, or rather, mayonnaise.
  6. Then add in grated cheese and chives.
  7. Pour into piping bag and pipe out on a tray lined with parchment paper.
  8. Bake at 190 for 15 minutes, if the gougeres are piped bigger, it may take a longer time. But they should be golden brown once cooked through.
  9. Transfer to racks to cool. Serve warm.
Recipe by Swee San's Kitchen at http://thesweetspot.com.my/gougeres-cheese-puffs/

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