Preheat the oven to 400°F (200°C).

In a medium-sized saucepan, combine the water, milk, and butter.

Bring to a boil over medium-high heat.

Turn off the heat and add the flour, salt, sugar, black pepper, and red pepper flakes. Stir until the mixture forms a ball and pulls away from the sides of the pan.

Turn the heat back on and cook until a “fur” form on the bottom of the pan, about 2 minutes.

Transfer the mixture to the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed for 1-2 minutes to release some of the steam.

With the mixer running, add the eggs one at a time, mixing well after each addition. The batter may look curdled or separated, but keep mixing until it comes together.

Add the grated cheese and mix until well combined.

Using a small cookie scoop or spoon, portion the batter into balls and place them on a parchment-lined baking sheet.

Freeze the gougeres until solid, about one hour*

Meanwhile, make the cheese craqueline by mixing the grated cheese, flour, and softened butter in a small bowl until it forms a dough.

Roll the dough out between two silpats (or two sheets of parchment paper) to a thickness of about 1/4 inch (6mm).

Cut out circles using a small ring cutter or cookie cutter that's slightly smaller than the size of the gougeres.

Freeze the craqueline rounds until solid, about 1 hour.

Take the frozen gougeres and craqueline rounds out of the freezer.

Place a craqueline round on top of each gougeres and press down gently to adhere.

Bake the gougeres for 20-25 minutes, or until puffed and golden brown.

Serve warm or at room temperature.

Enjoy your Red Pepper and Västerbotten Gougeres!