Makes about 40 choux
Preheat the oven to 200°C/400°F/ gas 6. Bring the water, milk, butter and Maldon salt to the boil in a heavy-bottomed pan. Take the pan off the heat, add the flour and stir well. When the mixture is well combined, put the pan back on the heat and stir it with a spatula for a couple of minutes. Take the pan off the heat.
Let the mixture cool a little, and make a low well in the middle. Add the eggs, one at a time, stirring well until the paste becomes very smooth between each addition. At this point, if the dough is still warm, let it cool down until almost cold. Then add the black pepper, the pinch of nutmeg and the cheese cubes, and stir well to combine everything.
Using a teaspoon, portion the dough equally onto baking trays. Before baking, sprinkle some more Maldon salt on top of each goujère. Bake them until golden brown, which should take about 12–15 minutes.