12 Gougères, each with 100 calories, 7.5 grams fat, 4 grams carbs, and 4 grams protein.
¼ cup whole milk
¼ cup water
½ stick butter (un-salted)
¼ tsp table salt
¼ cup AP flour
¼ cup whole wheat flour
2 eggs plus 1 yolk
¾ cups (packed) grated gruyere cheese
Line a baking sheet with parchment paper or baking mat. Preheat oven to 425 degrees.
In a small heavy saucepan, add the milk, water, butter and salt and bring to a rolling boil.
Add both flours at one time and turn the heat to medium-low, stirring briskly with a wooden spoon or whisk (I used a wooden spoon). Stir briskly for 2 minutes until dough is smooth.
Put the dough in your mixer with paddle attachment installed. Let it rest for a minute and then beat in the eggs one at a time, beating well between. Add egg yolk and beat well. Add cheese and beat until combined.
Immediately, spoon by tablespoon full onto baking mat/parchment paper with about 2 inches between them. Place in the middle of the oven and bake for 12 minutes.
Turn the baking sheet front to back in the oven and bake an additional 12-15 minutes (I only needed 12) until brown and puffed. Remove and serve warm or allow to cool and reheat slightly when ready to eat.