Prepare the choux pastry following the instructions in the corresponding recipe, using milk instead of water.

When the pastry is ready, season it with salt and a generous grind of pepper.

Incorporate the grated Gruyere cheese into the seasoned choux pastry.

Line a baking sheet with a greased parchment paper.

Trace a 18 cm diameter circle on the parchment paper using a round object as a guide.

Distribute the choux pastry on the parchment paper, using spoonfuls close together, following the traced circle.

Fill in the empty spaces with the remaining choux pastry.

Place the ring in the preheated oven at 190°C for 45 minutes, or until golden and crispy.

Meanwhile, combine the ricotta, fresh chives, chopped parsley, salt, and pepper in a bowl.

Mix the filling ingredients well to combine and season them.

Slice the Cheese Gougere horizontally.

Fill the Cheese Gougere with the prepared filling.

Serve the Cheese Gougere immediately.