Cheddar Dill Gougères

Made these with some fresh dill I had on hand. Super yummy! I didn't have a hand mixer with a paddle attachment, so I just used a wooden spoon and mixed it by hand. That may have affected how light or "airy" they were, but they were still delicious!

• Ready In: 1 hr 10 mins
• Yields: 25 gougères

Ingredients

• 1⁄2 cup water
• 1⁄2 cup skim milk
• 1⁄2 cup unsalted butter, cut into tablespoons
• 1  large  pinch kosher salt
• 1  cup all-purpose flour
• 4  large eggs
• 1  cup cheddar cheese, plus more for sprinkling
• 1  teaspoon dill, plus more for sprinkling
•  fresh ground pepper

Directions

1. Preheat the oven to 400. Line two baking sheets with parchment paper.
2. In a small saucepan, bring the water, milk, butter and salt to a boil. Add the flour and stir until the dough pulls away from the sides of the pan, and dries out a bit. Roughly two minutes.
3. Turn the dough out into a stand mixer with the paddle attachment. Add the eggs one at a time, mixing thoroughly between each one. Add the cheddar cheese, dill and pepper.
4. Transfer the dough to a pastry bag with a half inch tip (or a disposable bag with the tip cut off) and pipe tablespoonfuls onto the baking sheets at least two inches apart.
5. Sprinkle with cheese and additional dill. Bake for 20-25 minutes, until puffed and golden brown. Serve warm or room temperature.
6. The gougères can be frozen or refrigerated. To reheat, cook in an 350 degree oven for at least five minutes, or until piping hot and crisped.