Take six eggs and beat gently.
Add milk (approx. 100g) and 250g of water to a saucepan, adding salt (5g) and the same amount of sugar plus 110g of butter. and heat over low heat while gently stirring.
When the butter has melted, bring the saucepan to the boil. Quickly take off the heat and add 190g of plain flour. Now cook again over gentle heat until the mixture comes away clean from the sides of the pan.
Transfer this into a mixing bowl and gradually add in the eggs; you want the dough to make a ribbon (if it breaks add a little more beaten egg).
Now add the cheese. This should be 200g of grated Comté, Emmental or your favourite and add a pinch of pepper to taste.
Preheat your oven to 180°C (Gas mark 5) and transfer the mixture onto a baking sheet, making it into little round balls or parcels (about 2.5cm in size)
Then bake for 20/25 minutes, keeping a close eye on them to avoid being overdone.
And a tasty tip is to brush the gougères with parsley butter when they are fresh out of the oven.