Preparation time : 30 min
Cooking time : 25 min
Making the Gougères
Melt the butter, water, milk and a few pinches of salt in a saucepan.
When the mixture comes to a boil, add the flour all at once, off the heat.
Stir vigorously with a spatula until the dough forms a ball. Return to the heat and stir until the dough comes away from the pan (about 2 minutes).
Cool for a few minutes then add the eggs one by one, stirring the batter. Finally add the grated cheese.
Pour the paste obtained into Le Tube then add a plain nozzle and adjust to position 2 or 3 cl (20 or 30 ml) depending on the size of the desired Gougères.
Preheat the oven to 210°C.
Place the silicone mat on a perforated baking sheet and begin piping the mixture using some pressure. Make small, slightly spaced out heaps.
Place in the oven then lower the oven to 180°C and cook for 20 minutes until the Gougères are golden brown.
Making the filling and plating
In a mixing bowl, mix the fromage frais with the crème fraîche.
Mix the walnuts very carefully, chop the thyme and rosemary, and add everything to the previous mixture while stirring. Add salt and pepper.
Fill Le Tube's reservoir and add a filling nozzle.
Pierce the puffs using the nozzle and fill them with the filling.