Instructions:

Line 2 sheet pans with parchment paper. Arrange oven racks near center of oven to accommodate sheet pans with rising gougers Preheat oven to 450˚F.

Combine the water, butter, and salt) in a medium size heavy bottom saucepan. Bring to a rolling boil.

Remove the pan from heat and add the flour all at once. Stir vigorously with a wooden spoon until all flour is incorporated,

Return the pan to medium heat and stir for approximately 3 minutes to dry out the dough. The dough is ready when a thin starchy layer coats the bottom of the pan and mixture is thick enough to hold a wooden spoon upright.

Transfer the dough to the bowl of a heavy-duty stand mixer fitted with a paddle attachment. Beat the dough for one minute until it stops steaming and is warm to the touch.

Add the eggs, one at a time and beat well after each addition till all egg is incorporated and dough becomes smooth. Scrape down the sides of the bowl as needed. After the dough comes together and is very smooth and creamy add the cheeses and the fresh herbs.

Using an ice cream scoop (I use a medium size scoop), scoop mounds of dough onto prepared sheet pans, spacing dough 2 inches apart. Gently brush mounds with egg wash. Sprinkle lightly with sea salt.

Place pans in oven and set timer for 5 minutes. Reduce heat to 350˚F and continue baking for 20-25 minutes or until deep golden brown. If your oven bakes unevenly, rotate the pans once or twice during baking.

Remove from oven and serve immediately or allow to cool then store in an airtight container. Rewarm in 325˚F oven for 5-10 minutes or until crisp and hot. Serve as a delicious appetizer or a unique delightful dinner roll. I love to serve these for dinner with honey butter (4 ounces of softened butter combined with 2 tablespoons honey).