For the choux, place the softened butter, milk, salt and water in a pan and bring to boil.
As soon as the butter has melted add the sieved flour and beat till smooth, ensuring you remove it from the heat. (You do not want moisture loss and that is the key to this ingredient.)
Place into a bowl and leave to cool for a minute or two.
Add the eggs one at a time beating them in until smooth.
Once complete place into a piping bag and leave to cool to room temp.
Pipe out into desired shapes and sizes on the parchment tray, leaving space between each one.
Bake at 180°C for 15 minutes until risen and hollow. If they aren’t finished leave until golden brown.
Remove and leave to cool on a baking rack.
To make the filling, place the butter and flour in a pan and melt together. Once combined add the milk a little at a time beating it in so that you get a smooth paste.
Once all the milk is added, cook out for 1 minute and add salt and cheese – taste and adjust as required.
Place into a piping bag and pipe into the choux buns.
You can serve cold or reheat them slightly with some grated cheese on top.
Pro tip – disposable piping bags are best and you can add herbs and spices to liven up the gougères.