Gougeres

1/2 cup milk
1/2 cup water
1 cup flour
8 tablespoons (1 stick) butter
salt (1/2 teaspoon traditionally but I use a little more)
5 eggs
1 1/2 cups of cheese (6 ounces) gruyere cheese or cheddar

preheat to 425
(best to use two cookie sheets with parchment paper)

boil milk, water, butter, salt in a saucepan. Rapid boil, not just a few bubbles. Add the flour all at once, lower the heat to medium low and then stir it hard with a spoon or whisk for a bit. It'll turn into a light brown dough that gets a thin crust on the pan after a few minutes, when it does stir for another minute or two and itll "dry" out then take it out.

Put the dough into a bowl with a mixer (or just a bowl with a wooden spoon to mix it yourself, but your arm WILL get tired since theres so many eggs) Let the dough sit for a minute and then add the eggs 1 by 1, beat them in very well before adding the next egg (don't want to see any liquid from the egg, just the shiny dough) If the dough falls apart don't worry, it'll come back together. Then add the cheese and beat it in.

1 tablespoon of the dough will make 1 gougeres, just drop it onto the sheets about 2 inches apart. Put the sheets in the oven and immediately lower the heat to 375. This will let them cook at 425 and then lower, helps. 12 minutes and then rotate the pans around (turn them around and trade their places) then bake for another 12-15 minutes depending on how brown you'd like them!

Enjoy!