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1
Preheat oven to 350 F
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2
In a saucepan combine milk, water, butter and cayenne and bring to a boil.
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3
Reduce heat and add flour all at once, stirring constantly with a wooden spoon until dough forms a ball around the spoon and pulls from the sides of the pan.
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4
Remove from heat and cool 5 minutes
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5
Beat dough by hand or in a mixer, then add eggs one at a time, being sure to incorporate one completely before adding the next.
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6
When all are incorporated, add cheese and stir to mix completely.
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7
Place dough in a piping bag with a large star or round tip and pipe 1 1/2 inch balls onto a parchment lined tray leaving lots of space as they almost triple in size.
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8
Bake 25 minutes or until puffed and go den.
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9
Do not open the oven in th first 15 minutes of baking or they will deflate.
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10
Remove from oven and slice the top off each. Allow to cool completely at room temperature.
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11
Gougers may be made a day ahead and kept at room temperature lightly covered. They can also be frozen. (If you are not going to cut and use immediately puncture each gougere with a tooth pick when they come out of the oven.)
