Easy cheese choux puff recipe (Gougres) 3 simple steps to get it right

Making cheese choux puff may sounds scary but the it is in fact very simple and actually works most of the time. I am giving you 3 simple steps to get it right every time and you will be able these cheesy puff in no time. WRITTEN RECIPE: https://bit.ly/3jDMkKb
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INGREDIENTS
250 ml /1 cup water
80 grams /2.8oz plain butter
3 whole eggs (medium size) 4 eggs if you use small ones
125 grams 4.4 oz all purpose flour (sifted)
a pinch of salt and pepper
A grating of nutmeg
100 grams /3.5 grated cheese (comte, gruyere, or cheddar cheese)

For the topping:
Egg wash: which is one egg beaten with a tablespoon of water (optional)
50 grams grated or in small cubes

Note: this recipe can be improved by replacing the water by milk and by brushing the choux puffs with egg wash before adding the cheese on top.
Do not pipe the choux too small, the right size is about a tablespoon worth of choux pastry.
Finally the amount of eggs can very slightly so always have an extra eggs beaten at the ready in case you need to add just a bit extra egg to get the right consistency for the choux pastry.

Cooking temperature: ( using a fan forced oven)
20 to 25 minutes at 180 degrees Celsius ( 356F) followed by 10 to 15 minutes at 150 degrees Celsius (302 F)
!!!!never open the oven door while the choux puffs are cooking.!!!

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a wooden spoon
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