Gougeres

I love making anything French, so I did and I think everybody should make these. If you like cream puffs and you like cheese, then you will love this!
Here's the recipe:

Gougeres
Makes about 36 gougeres

1/2 cup of whole milk
1/2 cup of water
1 stick of unsalted butter
1/2 teaspoon of salt
1 cup of all purpose flour
4 eggs, at room temperature
1 1/2 cups of coarsely grated Gruyere cheese, about 6 ounces.

Pre heat oven to 424 degrees
Prepare three cookie sheet with with a silicone baking mat or parchment paper
In a sauce pan add the milk,water, salt and butter to a boil.

The with a wooden spoon mix in the flour and stir vigorously to dry the pate choux until it forms a smooth ball and leaves the sides of the pan and also a slight residue on the sides of the pan.

 Remove from heat and dump into a mixing bowl of a mixer  fitted with a paddle attachment.
Add the eggs one at a time until blended. THE DOUGH WILLL BREAK APART BUT DO NOT WORRY!  By the time you add the last egg, the dough will become smooth.

 **important note: you may not need the 4th egg, but you make that decision to add it if the dough seems too stiff. Then add the shredded cheese and mix to incorporate.

Take a cookie scoop and make 1" balls and just place them from the scooper onto the mat.  DO NOT ROLL WITH YOUR HANDS!  Use the scooper.

Put the filled trays in the 425 Oven and immediately turn the temperature down to 375.
Let them cook for about 13 minutes.  Then rotate cookie sheets to ensure even baking.  Then cook another 10 to 13 minutes or until they are puffy and golden brown. Serve and eat immediately. This is a recipe you will be making for years to come!