METHOD

1. Preheat the oven to 200°C. Line two baking sheets with greaseproof paper.

2. Combine the butter, water, milk and salt in a medium saucepan on medium heat. Stir until the butter has melted and add the flour all at once. Stir with a wooden spoon energetically until a thick dough forms and clumps into a ball. Remove from the heat and stir until the dough for 1 to 2 minutes, until it pulls away from the pan.

3. Transfer the dough into a bowl and allow to cool down for a few minutes. One at a time, beat the eggs into the dough, beating thoroughly between each one, making sure each egg is fully incorporated before adding the next. The mixture will look curdled at first but continue the process and it will eventually come together. The final texture should be a smooth and shiny dough with a pipeable consistency.

4. At this point, add the cheese, cut herbs and a pinch each of pepper and nutmeg. Mix gently until evenly incorporated.

5. Transfer the dough to a piping bag fitted with a 1/2-inch or 12mm round tip. You can also use a resealable bag and cut off the corner. Pipe the dough onto the lined baking sheets to tablespoon-size mounds leaving about 2 inches or 3cm between each of them.

6. Sprinkle each with the rest of the cheese and bake for 22 minutes, or until golden brown.

7. You can serve them immediately with a little cranberry sauce for dipping. Alternatively, if making them in advance you can leave them to cool and refrigerate them. Reheat in the oven at 175°C for a few minutes until warm.

TIP If you have made extra Cheese Gougères, don’t worry as they freeze well. Once they have cooled completely, place them in the freezer on a flat surface. Once firm, transfer to a resealable bag back into the freezer, where you can keep them for several months.