Smoked Gouda and Herb Gougères

Make the Choux Pastry Base

1. 1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium heat.
3. 3Remove from heat and immediately add the flour. Stir vigorously with a wooden spoon until a smooth ball of dough forms and pulls away from the sides of the pan.
4. 4Return the saucepan to low heat and cook, stirring constantly, for 1-2 minutes to dry out the dough slightly.
5. 5Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Let it cool for 5 minutes.
6. 6Add the eggs one at a time, beating well after each addition until fully incorporated. The dough should be smooth and glossy.

Incorporate Cheese and Herbs

1. 1Add the shredded smoked Gouda cheese, chopped chives, chopped parsley, and black pepper to the dough. Mix on low speed until just combined.

Bake the Gougères

1. 1Spoon or pipe mounds of dough onto the prepared baking sheet, about 1.5 inches apart. Alternatively, use two spoons to shape rough mounds.
2. 2Bake for 10 minutes at 400°F (200°C).
3. 3Reduce oven temperature to 350°F (175°C) and continue baking for another 10-15 minutes, or until puffed, golden brown, and firm.
4. 4Turn off the oven, leaving the door slightly ajar (you can prop it with a wooden spoon). Let the gougères dry in the oven for 5-10 minutes to prevent them from collapsing.
5. 5Transfer to a wire rack to cool slightly before serving.