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Export 4 ingredients for grocery delivery
Step 1
Preheat oven to 425 degrees F. Line two baking sheets with silicone baking mats or parchment paper.
Step 2
Place the butter, milk, water, salt, and pepper in a medium saucepan and bring to a boil over medium-high heat. Add all of the flour at once, reduce heat to medium-low and stir with a wooden spoon until the mixture forms a ball and appears to dry out (a film or “crust” will develop on the sides and bottom of the pan), another 2 to 3 minutes.
Step 3
Immediately place the dough into a mixing bowl and beat on low until it stops steaming and is just warm to the touch, approximately 1 minute.
Step 4
Increase mixer speed to medium and add the eggs, one at a time, beating well after each until fully incorporated and scraping the sides and bottom of the bowl as needed. Add the cheese and mix until thoroughly combined, about 1 minute. The final dough will appear smooth, creamy, and shiny.
Step 5
Transfer the dough to a pastry bag fitted with a large round piping tip (I recommend Ateco #809), and pipe 1-2 tablespoons of dough onto the prepared sheets. Alternately, use a medium cookie scoop, drop the dough onto the prepared baking sheets, leaving 2 inches between them. You can wet your hands and gently smooth out the scoops, if you’d like.
Step 6
Bake for 10 minutes, reduce oven temperature to 350 degrees F, and continue to bake until puffed and golden brown, an additional 5 to 10 minutes. Allow to cool for at least 5 minutes, then serve warm or at room temperature.
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