Classic Gruyère Gougères with Herbs

Preparing the Choux Pastry

1. Preheat your oven to 200°C (390°F). Line two baking sheets with parchment paper.
2. In a medium saucepan, combine the water, milk, butter, and salt. Bring to a rolling boil over medium heat, stirring occasionally until the butter is melted.
3. Remove the saucepan from the heat and immediately add the sifted all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture comes together and forms a ball that pulls away from the sides of the pan.
4. Return the saucepan to low heat and continue to cook the dough, stirring constantly, for 1-2 minutes to dry it out. This step is crucial for light gougères. Transfer the dough to a large mixing bowl.
5. Add the eggs one at a time, incorporating each egg fully into the dough before adding the next. The dough will look curdled at first but will come together and become smooth and glossy. The final dough should be shiny and thick enough to hold its shape.
6. Fold in the grated Gruyère cheese, chopped chives, and black pepper until evenly distributed.

Baking the Gougères

1. Drop spoonfuls of the dough (about 1 tablespoon each) onto the prepared baking sheets, leaving about 2 inches between them. Alternatively, you can pipe the dough using a piping bag with a plain round tip.
2. Bake for 10 minutes at 200°C (390°F). Then, without opening the oven door, reduce the oven temperature to 180°C (350°F) and bake for another 15-20 minutes, or until the gougères are golden brown and firm.
3. Turn off the oven and leave the gougères inside with the door slightly ajar for 5-10 minutes. This helps them dry out and prevents them from deflating.
4. Remove from the oven and serve warm.