Yield: Makes About 4 Dozen

Ingredients

• ³⁄₄ cup whole milk
• 8 tbsp. unsalted butter, cubed
• ¹⁄₂ tsp. kosher salt
• 1 ¹⁄₂ cups flour
• 5 eggs, at room temperature
• 4 oz. Comté cheese, grated
• 4 oz. Emmentaler cheese, grated
• 4 oz. Gruyère cheese, grated

Instructions

1. Heat oven to 425°. Bring milk, butter, salt, and ¹⁄₃ cup water to a boil in a 4-qt. saucepan over high. Add flour; stir until dough forms. Reduce heat to medium; cook, stirring dough constantly with a wooden spoon until slightly dried, about 2 minutes. If the dough is not dry enough, the gourgeres will not rise when cooked.  Transfer to a bowl; using a hand mixer, beat in 1 egg until smooth. Repeat with remaining eggs, beating well after each addition, until dough is smooth; stir in half each of the cheeses.
2. Transfer dough to a piping bag fitted with a plain ¹⁄₂” tip. Using a swirling motion, pipe 1 ¹⁄₂“-tall mounds of dough, about 1” in diameter, onto parchment paper-lined baking sheets; sprinkle tops with remaining cheeses. Place in oven and reduce temperature to 375°. Bake gougères until golden brown, about 30 minutes.