Gougere (cheese puffs)

These are wonderful as an appetizer, with soups, or as a side dish. I use sharp cheddar for the cheese.

1/2 c milk

1/2 c water

1/2 c unsalted butter

dash salt and pepper

1 c King Arthur flour

4 eggs

2 c grated cheese

egg wash

Preheat oven to 400. Fit a baking sheet with foil. Bring milk, water, and butter to a boil, reduce heat to medium. Dump the flour into the hot water/milk mixture all at once and stir until it clumps together in a ball. Add eggs, one at a time, and KEEP BEATING.  Add cheese and beat.Remove from heat. Fill pastry bag ( or use two teaspoons) to pipe rosettes or double decker circles onto the baking sheet. Brush with egg wash ( a beaten egg) and bake about 17 minutes or until gougeres are slightly browned on their tops. Let cool, then remove to rack. If you are packaging them, let them completely cool before putting into cello bags.