cheese puffs question

[subfuscpersona]

I plan to make cheese puffs (Gougeres) for our building's holiday party. Here are the ingredients:

1 cup milk [most recipes use water]
4 tablespoons unsalted butter (1/2 stick)
1/4 teaspoon salt
Dash cayenne pepper and/or ½ tsp dry mustard [optional]
1 cup all-purpose flour [?4.5 oz]
3 large eggs [other recipes call for 4 eggs – have one in reserve]
1/2 teaspoon paprika
1/2 cup grated Parmesan cheese [reserve ~ 2 TBS to sprinkle on top]
1 1/2 cups [~ 7 oz] grated Swiss cheese (Emmenthaler or Gruyère) OR Cheddar [other recipes say 1 cup ~ 4 oz]

QUESTION: Most other recipes on the 'net for these call for water, not milk. Does any one know if it makes a difference? Thanks!

 

[Andy M.]

I don't know the answer to your question. The recipe I use calls for water as well.

 

[Candocook]

On Recipezaar there is at least one that uses milk. If you are concerned and haven't made this before why not just use a different recipe. It is "liquid" so I would sort of think it is OK.

 

[VeraBlue]

I imagine the result will be a bit denser, a bit richer.

 

[Loprraine]

My recipe calls for milk. It also calls for 4 eggs, but I don't always need all of the 4th, depending on the flour.

 

[shpj4]

Good luck with your Cheese puffs and I would definitely use milk. I know there are receipes out there that call for water but I like to use milk.