Gougère with mascarpone and red caviar

For dough

For filling

Cooking

For the dough mix together milk, water, butter, salt and sugar and bring it to a boil.
Remove from heat and add the sifted flour, stirring till smooth.
Put it back and cook, stirring constantly, for 2 minutes.
Move the mixture to a bowl, let it cool for 2 minutes, then add the eggs one at a time, carefully whisking. Add cheese, pepper and nutmeg to the mixture.
Knead the dough thoroughly, put into the pastry bag and create the balls with the diameter of 2 cm, putting them onto the greased oven-tray.
Sprinkle some cheese on top and bake in a pre-heated (170°C) oven 20-30 min till golden.
For filling mix mascarpone, cut greenery and pepper.
Cut the gougère`s top, put the filling inside, cover it with red caviar and cover up with the top little to the side.

Try

Humpback salmon caviar