Add <quantity>125<unit>ml</unit></quantity> of milk and <quantity>125<unit>ml</unit></quantity> of cream to a saucepan

Add <quantity>100<unit>g</unit></quantity> of egg yolk and whisk to combine. Turn the heat on to low

Add <quantity>200<unit>g</unit></quantity> of diced gruyère cheese and stir until it starts to melt

Keep stirring until the mixture reaches <temperature>82<unit>°C</unit></temperature>. Turn off the heat

Transfer the mixture to a tall container and blend with a hand blender on low speed until smooth

Cover with plastic wrap and refrigerate until completely chilled and firm

Add <quantity>75<unit>g</unit></quantity> of brown sugar and <quantity>75<unit>g</unit></quantity> of softened butter to a stand mixer bowl

Add <quantity>75<unit>g</unit></quantity> of all-purpose flour

Set the stand mix with the paddle attachment and mix on high speed until you get a flaky dough

Press the dough together and place it between <quantity>2</quantity> sheets of parchment paper

Roll out with a rolling pin to about <quantity>2<unit>mm</unit></quantity> thick. Place in the refrigerator until firm. Punch with a <quantity>3<unit>cm</unit></quantity> ring cutter and place the craquelin circles again in the fridge until ready to use

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Add <quantity>360<unit>g</unit></quantity> of water and <quantity>180<unit>g</unit></quantity> of butter to a saucepan over medium-high heat

Add <quantity>5<unit>g</unit></quantity> of salt and <quantity>10<unit>g</unit></quantity> of sugar. Bring to a boil and stir until the butter is melted. Turn down the heat to medium-low

Add <quantity>260<unit>g</unit></quantity> of all-purpose flour. Stir vigorously with a wooden spoon until the dough comes together and pulls away from the bottom and sides of the pan

Transfer it to a stand mixer with the paddle attachment. Mix on medium-low speed for 5m until the dough continues to come together and has cooled slightly

Add <quantity>325<unit>g</unit></quantity> of eggs, little by little, while beating on medium-high speed. Beat until they are completely incorporated

Transfer the dough to a piping bag. Twist and tie the top of the bag to close it

Line a tray with parchment paper and pipe the batter to form round <quantity>3<unit>cm</unit></quantity> diameter peaks, spaces slight apart

Flatten the tips with a wet finger

Place the craquelin circles on top of the choux pastry

Bake for 22m until golden brown and puffed. The choux pastry with craquelin is ready

Add <quantity>500<unit>g</unit></quantity> of cold cream cheese and the chilled cheese mixture to a bowl. Mix with a spatula until thoroughly combined

Transfer to a piping bag. Tie it and trim off the excess from the top of the bag. The cheese custard is ready

Make a small hole in the bottom of each gougère

Pipe the Cheese Custard into the gougères and place them on a plate

Grate some Gruyère cheese to taste on top of it. The gougères are ready

Enjoy this perfect and cheesy pastry!