French Gougères (Cheese Puffs)

Preparation:

1. Preheat oven to 400˚F.
2. Bring water, milk, butter, salt, and herbes de Provence to a boil in a medium saucepan, stirring until butter is melted. Remove from the heat, add flour and stir to combine.
3. Return the saucepan to the burner and cook mixture over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from sides of pan and forms a ball.
4. Continue to cook, continue to stir vigorously, until a dry film forms on bottom and side of pan and dough is no longer sticky, about 2 minutes longer. Remove the pan from the heat and allow dough to cool slightly, 2-3 minutes. Mix in the whole eggs, one at a time, incorporating each egg fully between additions. Mix in the cheese and pepper.
5. Scrape dough into a piping bag with ½” opening. Pipe 1 ½” rounds about 2” apart onto a baking sheet lined either with a baking mat** or parchment paper**.
6. Dip your finger into water and pat down any pointy tops on the puffs. Mix the egg yolk with 1 tsp. water in a small bowl. Brush the rounds with the egg wash, and top each with a small amount of the shredded cheese.
7. Bake 22- 25 minutes, until puffed and golden and dry in the center (they should sound hollow when tapped). Serve on their own as an appetizer or with a lightly dressed arugula salad.