1 cup water
6 tablespoons butter (3/4 stick)
1/2 teaspoon salt
1 cup flour
2 tablespoons fresh herbs, such as thyme, rosemary and parsley
1 cup Gruyère cheese, shredded
Pre-heat the oven to 400ºF. In a medium size saucepot over medium-high heat, combine the water, butter and salt. Heat until the butter has melted and water is boiling. Add the flour and cook, stirring constantly, with a wooden spoon. Stir until the mixture begins to create a dough ball in the center of the pot and the dough is completely pulling away from the sides of the pan, about 2 minutes. Transfer the mixture to a mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. On low speed, add the eggs to the mixture one at a time, scraping the sides of the bowl well after each addition and beating until the bowl feels cool (the mixture should be very smooth and silky). Add in the herbs and cheese after the last addition of the eggs. Transfer the mixture to a plastic food storage bag and cut a half-inch off of one corner to create a pastry bag. On a baking sheet lined with parchment paper, squeeze the mixture into small rounds. Bake until golden brown and puffed, about 25 minutes. The pastries can be made a day or two ahead of time and kept in an airtight container at room temperature. If they feel soggy when you take them out, pop them into a 400ºF oven for a couple of minutes until they crisp up again.