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1. Arrange racks so that the oven is divided into thirds. Preheat oven to 425 degrees. line two baking sheets with parchment paper.
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2. Add milk, water, butter and salt to a heavy-bottomed medium saucepan. Turn heat to medium-high. Bring to a rapid boil over high heat. Add flour and turn down heat to medium-low. Using a wooden spoon or a heavy whisk, vigorously stir mixture as soon as you turn the heat down. While stirring, you should see the dough start to come together and there will be a little crust on the bottom of the pan. Continue stirring for 1-2 minutes, until the dough is very smooth.
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3. Turn the dough into the bowl of stand mixer (you can also do this by hand with a wooden spoon or a hand mixer.) Let the dough sit for 1 minute. Add in eggs one by one, beating and incorporating fully before adding next egg. After you've added all the eggs, beat in cheese and incorporate into dough.
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4. Immediately drop about 1 tablespoon of dough at a time onto the lined baking sheet using a spoon - don't wait to spoon out the dough! Arrange dough about 2 inches apart from each other on the two baking sheets.
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5. Transfer to the oven and immediately turn the temperature to 375 degrees. Bake for 12 minutes, rotate baking sheets, and bake for another 12-15 minutes, or until the gougers are golden, puffed and firm.
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Recipe Credit: Dorie Greenspan.
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Read more: http://www.care2.com/greenliving/french-recipes-bastille-day.html#ixzz2YwnEnUHJ
