In a saucepan, add in water, almond milk and butter. Heat the mixture over medium heat until the butter is melted and the liquid boils.

Turn off the heat. Sieve in flour to the saucepan and mix well until and dough is formed.

Now, turn on the heat and cook the dough over medium heat. Remember to flip the dough during heating to make sure it cooks evenly. Cook the dough for 1-2mins.

After that, transfer the dough to a mixing bowl. Let the dough cool for 2-3mins. Meanwhile, beat the eggs in a separate bowl.

Add half of the egg mixture into the dough and mix well. When all the egg is combined, add the rest of the egg. In order to have a right consistency of the choux paste, egg should be added little by little in the last stage.

When you lift up the dough by a wooden spoon and it forms a triangular shape, the dough is ready.

Add in black pepper and mozzarella cheese to the dough and mix well. Transfer the batter into a pastry bag. Preheat the oven to 190C.

Put baking paper on baking tray, pipe out the batter into 4 cm diameter circle. Then top with gruyère‬ cheese and sesame seeds.

Bake the choux at 190C for the first 20 mins. Then, lower the temperature to 170C and bake for another 20 mins. Then, Gougères are ready !