#### Making the Choux Pastry for Gougères
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Begin by pouring the water and milk into a saucepan and heating over medium-high heat. Add a pinch of salt and melt the butter into the mixture. Once the butter is fully incorporated, immediately remove from the heat and add the flour all at once. Stir vigorously with a wooden spoon. You should end up with a slightly lumpy dough. Return the pan to the heat and continue stirring to dry out the dough. This may require some elbow grease, but keep going until the dough no longer sticks to the pan or the spoon.
The trickiest part of this recipe is adding the eggs. The dough is dense and doesn’t absorb them easily. Let the dough cool slightly before adding the eggs one at a time to prevent them from cooking. Mix in each egg thoroughly until the dough becomes smooth and glossy.
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