Place the milk and butter into a saucepan and add two pinches of salt.
Bring to the boil, then remove from the heat and fold in the flour using a spatula.
Return the saucepan to a medium heat and stir continuously for around 5 minutes until a paste is formed. Then remove from the heat and add the whole eggs, one by one, then the cheese.
Once well mixed, place the dough into a pastry bag and pipe the mixture into small balls around 2cm diameter. Place on a baking sheet lined with greaseproof paper.
Using a pastry brush, brush each gougère lightly with milk then bake in the oven for around 20 to 25 minutes. Serve warm as an appetizer.
