Herbed Gougere Puffs

This is an adopted recipe that I've not yet had the chance to try, although it looks wonderful. Any reviews by those who make this recipe before I do (or after, of course) would be appreciated. Thanks!

• Ready In: 1 hr 15 mins
• Yields: 24 puffs

Ingredients

• 1  cup water
• 1⁄2 cup butter or 1⁄2 cup margarine
• 1⁄4 teaspoon salt
• 1  cup all-purpose flour
• 4  eggs
• 1  cup swiss cheese, Shredded (4 oz.)
• 1⁄4 cup parmesan cheese, Shredded (1 oz.)
• 1  tablespoon fresh parsley, minced
• 1  tablespoon fresh dill or 1  teaspoon dill weed, chopped
• 1  tablespoon fresh chives or 1  teaspoon dried chives, chopped

Directions

1. In 2-quart saucepan, heat 1 cup water, butter and salt to a boil.
2. Remove from heat and add flour all at once, beating until smooth.
3. Return saucepan to medium heat; cook, stirring constantly, until dough becomes stiff and pulls away from sides of pan, about 5 minutes.
4. Remove from heat and beat in eggs, one at a time. Stir in 2/3 cup Swiss cheese, Parmesan cheese, parsley, dill and chives.
5. Lightly grease one or two baking sheets.
6. Drop heaping tablespoon of dough onto baking sheet, forming one 15 inch or two 8-inch rings, with dough barely touching.
7. Sprinkle with rema ining 1/3 cup Swiss cheese. Bake at 425 degrees F 25 minutes or until puffed and golden brown.
8. Serve warm.