|½ cup organic whole milk|
|½ cup water|
|6 Tbsp President unsalted butter|
|1 tsp salt|
|1 cup flour|
|4 organic eggs|
|1 cup Gruyère cheese, grated|
|¼ cup finely chopped fresh herbs such as chives, dill, tarragon, and thyme|
|Vegetable oil for baking sheet|
Preheat oven to 375°F. In a medium saucepan, heat milk, water, butter, and salt over medium heat just until boiling. Immediately take the pan from the heat and add the flour all at once. Beat with a wooden spoon until the mixture comes together, then place the pan back over the heat and beat 1 to 2 minutes more until it's smooth and pulls away from the sides of the pan to form a ball. Remove the pan from the heat and let set about 3 minutes, just to let the steam dissipate a little before adding the eggs. Crack one egg into a separate bowl and then add it to the mixture. Beat with the wooden spoon until the dough comes back together. At first it will separate and look messy, but soon it will be thick and shiny again. Repeat with 3 remaining eggs. Once all the eggs are added, stir in the cheese and the herbs.
Rub some vegetable oil on a baking sheet and scoop about 2 tablespoons of the dough onto the sheet using two spoons. With your finger or a pastry brush, dab a little water on the pointy edges to make the puffs smooth so they don't burn. Bake the gougères until puffed and nicely golden, 20 to 23 minutes. Do not open the oven during this time, as the air may cause the puffs to fall. Remove from the baking sheet to a cooling rack. Serve warm, preferably. Makes 2-3 dozen cocktail-size gougères.