recipe with photos at spoontang!
1/2 cup water
2 tbsp butter, cubed
1/4 tsp salt
1/8 tsp black pepper
1 tbsp herbes de provence
1/2 cup flour
2 large eggs
3/4 cup grated parmesan cheese
Preheat oven to 425. Heat water, butter, salt, pepper, and herbes in a saute pan until butter is melted. Add flour in one go and stir rapidly until it forms an even ball and comes away from the sides of the pan. Turn out into a stand mixer and mix on low to medium. Add one egg at a time and continue to mix until the lumpy batter evens out, about 2-3 minutes. Add 1/2 cup cheese and mix in thoroughly. Add to a pastry bag (or to a freezer bag, clipping the corner off). Pipe even balls, just smaller than ping pong size (around the size of a medium radish) evenly spaced on a parchment-lined baking sheet. Sprinkle with remaining cheese. Bake for 10 minutes, then reduce heat to 375 and bake an additional 20 minutes or until gougeres are browned along all sides. Remove and serve while still warm.
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