A savoury choux paste with grated cheese, perfect as an aperitif.
Pre-heat the oven to 210'
Grate the cheeses on a box grater into a bowl.
Put the milk, water, butter and salt in to a pan and bring to the boil, add the flour and mix well.
Reduce the heat and cook the mixture on low while continuously beating.
When the mix looks smooth, shiny and is not sticking to the pan any more, remove from heat and place in a clean bowl.
Beat for a couple more minutes to take the excess heat out before adding the eggs 1 at a time, constantly beating and incorporating the first egg, before adding the second. This must be done while the mix is still quite warm but not so hot that it will scramble the eggs.
Now add the third egg, still beating and get to a smooth, stretchy looking consistency that can hold its own shape when dropped.
The last egg takes a little judgement, maybe half at first and see do you think if the other will make it too thin, then stop there.
Mix the cheese and the cayenne into the paste.
Place the mixture into a piping bag and pipe small profiteroles on to a baking tray. Transfer to the oven and bake for 10 to 15 minutes.
«Adding the cheese at the end will give the gougeres a drier gratin finish, where melting it in to the paste before adding the eggs will make them smoother and more moist.»