1 cup (250 ml) water

1/3 cup (75 ml) butter

1 1/4 cups (310 ml) flour

4 eggs

1 cup (250 ml) Gré-des-Champs cheese, grated (see note)

Salt and pepper

With the rack in the middle position, preheat the oven to 190° C (375 °F). Line a baking sheet with parchment paper.

In a saucepan, bring the water and butter to a boil. Remove from the heat. Add the flour all at once. Return to the heat and beat vigorously with a wooden spoon until the dough forms a ball that pulls away from the sides of the pan.

Remove from the heat and add the eggs, one at a time, beating well after each addition until smooth. Stir in the cheese. Season with salt and pepper.

With two spoons, form 24 balls of dough of about 15 ml (1 tablespoon) each and place on the baking sheet.

In a bowl, beat the egg and add the milk. Brush each dough ball with this mixture and sprinkle with Parmesan cheese.

Bake for about 30 minutes or until the gougères are golden brown.

While baking the first gougère batch, prepare a second baking sheet to bake continuously and save time.

Keep the gougères at room temperature to serve them the same day, or placed in the freezer to serve later. Thaw at room temperature. Reheat in the oven before serving.

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