In a saucepan combine the water, milk, butter and salt and bring to the boil
Add the flour reduce the heat to medium and stir with a wooden spoon or a mortise till a dough forms. Reduce the heat to low and dry out the dough, continually stirring, till it pulls away from the sides, about 2 -3 minutes.
Allow the pastry to cool for a few minutes prior to beating the eggs into the dough, one at a time. NOTE: it the mixture splits at this stage, keep mixing till it all comes back together.
Fill a pastry bag fitted with a large round nozzle, and pipe 20 -30gm rounds upon the baking sheet, approx. 4 cm apart.
Bake in the pre-heated oven for 20 minutes, until puffed up, and golden brown, the base should also be coloured and crisp to the touch.
Heat the milk, clove, bayleaf and onion in a pot over medium heat till it reaches 85 – 90 Celsius, then keep warm.
In a deep pot melt the butter over a medium heat, once melted add the flour and mix together into a dough.
Reduce the heat and cook the dough or roux out for several minutes, whilst continuously stirring.
Add the milk a ladle full at a time, whilst stirring, until all of the milk has been incorporated and you have a sauce consistency.
Reduce the heat to low and cook out for 20 minute, stirring occasionally to prevent sticking
Pass through a fine strainer into a clean pot, and keep warm.
In a hot deep pan sauté off the onions and thyme in a little olive oil, till caramelized. Then add the chanterelles and sauté till cooked through.
Add this mix to the sauce with the chopped tarragon, and mix through.
Finally stir through the gruyere till melted and well incorporated. Taste and adjust seasoning if required.
I like to use a large 60 ml syringe as I can gauge the exact amount of filling in each Gougere without weighing them individually. You can get them easily at a good chemist.
This is the easy and fun part, fill the syringe with the sauce mixture. Push the tip of the syringe into the top of the gougeres and fill with 10 – 20 ml of the sauce. It is that easy, because the pastry has an open cavity within them to fill. Now just serve them.