Pub Gougères with Anchovy and Cayenne

INGREDIENTS

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