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Herby cheese puffs
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1 teaspoon (5 milliliters) fresh dill, chopped
1 teaspoon (5 milliliters) fresh chives, chopped
1 teaspoon (5 milliliters) fresh parsley, chopped
1 teaspoon (5 milliliters) fennel seeds
1 teaspoon (5 milliliters) garlic powder
1 cup (240 milliliters) pecorino romano, grated
1 cup (240 milliliters) parmesan, grated
1/2 cup (120 milliliters) unsalted butter, cut into chunks
1/4 teaspoon (2 milliliters) salt
1 1/2 cups (360 milliliters) water
1 1/2 cups (360 milliliters) flour
4 large eggs
Pinch of cayenne pepper, for topping
Extra shredded cheese, for topping
Preheat oven to 375F (190C).
Chop fresh herbs and put in bowl. Add fennel seeds and garlic powder to bowl.
Put butter in a pot on the stove. Add salt and water, and bring to a boil.
When boiling, add flour and stir constantly until dough pulls away from the sides of the pan.
Take off the heat and let cool slightly.
Add grated cheeses and herbs and stir to mix.
Add eggs and stir with gusto until eggs are incorporated.
Spoon dough onto a baking sheet lined with parchment paper, leaving room for expansion.
Top with a sprinkle of cayenne pepper and a bit of shredded cheese.
Bake for 35-45 minutes or until golden.
Take out of oven and let cool.
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