Yield: 30 puffs

• 1 1/2 cups water
• 6 ounces (1 1/2 sticks) unsalted butter
• 1 tablespoon kosher salt
• 1 3/4 cups all-purpose flour
• 6 large eggs
• 1 teaspoon chopped rosemary
• 2 teaspoons chopped thyme
• 2 cups of grated cheese mix such as gruyere and parmesan
• 1 egg for egg wash

1. Bring the water, butter and salt to a boil in a medium saucepan.

2. Remove the pan from the heat and add the flour.

3. Return the pan to medium high heat and stir until batter pulls away from the side of the pan. Scrape into the bowl of a standing mixer. Turn the mixer on and allow the paddle to cool the dough slightly for about a minute.

4. On low speed, add the eggs one by one. After each egg is added increase the speed to medium and beat until the egg is incorporated. The eggs may also be beaten in by hand. Beat well after all eggs have been added.

5. Add the herbs and the cheese mix. Beat until well incorporated.

6. On a parchment-lined sheet pan, using a pastry bag, pipe the batter into half dollar sized rounds. The batter may also be scooped into mounds with a tablespoon. Freeze for later use or bake immediately.

7. To bake the puffs immediately: Preheat oven to 450 degrees F.

8. In a small bowl, whisk 1 egg with 2 teaspoons cold water until smooth. Egg wash the puffs with a brush and place in the oven.

9. Bake for 10 minutes until the puffs begin to brown. Reduce the oven heat to 400 degrees F and continue to bake for 15 to 20 minutes until the puffs are puffed and golden.

To bake frozen puffs: preheat oven to 450 degrees. Egg wash the puffs straight from freezer. Bake for 20 minutes and then reduce heat to 400 degrees and bake until puffed and golden, about 20 minutes. Serve warm.

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