Pub Gougères with Anchovy and Cayenne

Ingredients

• 5 tablespoons Unsalted butter
• 5 ounces Nonfat milk (Or: 1:1 whole to water) + extra for brushing tops
• 1/4 teaspoon Salt
• 1/2 cup Flour
• 2 Eggs
• 1/4 cup Gruyère, grated + extra for topping
• 1/4 cup Pecorino, grated + extra for topping
• 1 tablespoon Fresh thyme, leaves picked
• 1/2 teaspoon Black pepper, freshly ground
• 2 Anchovy fillets, finely chopped
• pinch Cayenne

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