Gougères

Method

1. 1 Boil the fresh milk, water, unsalted butter, and salt in a small saucepan.
2. 2 Pour in the flour all at once, stir vigorously for 2 minutes over low heat until the flour forms a ball.
3. 3 Let it cool for 5 minutes, then gradually beat in the eggs until the batter is smooth and glossy. Mix in 2/3 of the grated Gruyère cheese and black pepper.
4. 4 Shape the dough into round balls about the size of a longan fruit and place them on a tray. Sprinkle the remaining cheese on top.
5. 5 Bake at 190°C for 25 minutes, or until the cake is puffed up and golden brown, without opening the oven door.
6. 6 Eat it hot, when the inside of the bread is still hollow and smells of cheese.

With an appliance

• Air fryer 50 min

  Replace step 5: spray the tray with oil, run the hot air oven at 205 degrees for 15 minutes and rotate the tray after 8 minutes; the cheese cream puffs brown faster (10 minutes), so they must be spaced out and divided into batches.