*Read the recipe through before beginning. This recipe is easy but requires pre-prep for success.

• Preheat oven to 400°F.
• Line two baking sheets with parchment paper.
• Pre-measure all ingredients. Set aside.
• Add the water, milk, salt, and butter into a medium saucepan and cook over medium heat. Stir often until the mixture comes to a boil. Immediately turn the heat down to low.
• Stir in the all-purpose flour until the Pâte à Choux dough is completely incorporated. It will pull away from the saucepan and a film will form on the sides. Immediately remove the from the heat.
• Using a rubber spatula, move the Choux Pastry mixture into a mixing bowl and let it cool for 3 minutes. Sprinkle on the nutmeg and pepper.
• Add one egg to the mixture.
• Stir the egg briskly with a wooden spoon. It will not incorporate at first. Keep stirring until combined. The dough with be glossy.
• Repeat with the last three eggs making sure each is incorporated completely before adding the next.
• Stir in 1 1/4 cups of the Gruyère cheese only.
• Using a tablespoon cookie scoop, place the small rounded Gougères Pâte à Choux mounds onto the prepared baking sheets two inches apart.
• Sprinkle with the remaining cheese. I sprinkle each with a little more salt and pepper. Completely up to you.
• Bake for 20 minutes or until they are puffed and golden.
• Turn on that oven light!!!! AVOID OPENING THE DOOR UNTIL THEY ARE GOLDEN! THEY WILL DEFLATE!
• Remove from the oven and cool completely at room temperature on a baking rack. Serve warm or at room temperature.