Garnished Gougères

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Prepare the gougères. In a medium saucepan, heat the milk and water with the butter to a light boil over medium-high heat. Add the salt and sugar, then add all the flour at once. Beat with a wooden spoon until the mixture detaches from the sides of the saucepan. Remove from heat.

Add one egg at a time, incorporating each one completely before adding the next. The dough should be soft and supple: this is the hardest part of the recipe. Mix in the Swiss cheese and the Parmesan.

Using a pastry bag with a writing tube or with 2 spoons, make dough rings approximately 2 1/2 inches (7 cm) in diameter on the baking sheet.

Bake about 30 minutes. Using a small, sharp knife, pierce the rings and return them to the oven with the heat off and door ajar. Let dry 10 to 15 minutes. Cut the gougères horizontally in 2 and reheat for a few minutes in the oven before serving.

Prepare the garnish. In a skillet, brown the mushrooms in the butter for 5 minutes over medium heat. In a bowl, beat the eggs with the cream, truffle oil, salt and pepper. Pour the egg mixture into the skillet and reduce to the lowest heat. Stir continuously, taking care to scrape the bottom and sides of the skillet with a wooden spoon. Cook for about 3 minutes for creamy scrambled eggs. Add the parsley, chives and Swiss cheese. Serve in the reheated gougères.