Preheat oven to 400F. Line 2 sheet trays with parchment paper.
Combine the water and butter in a medium sauce pot and bring to heat over medium. Once melted add in the flour, salt, pepper and garlic powder. Stir vigorously until a dough ball forms and the mixture smells nutty, about 3-4 minutes.
Immediately scoop the hot dough mixture into a stand mixer fitted with a paddle attachment. Beat for 1 minute to cool slightly and then add in the eggs, 1 at a time, fully incorporating before adding the next one.
The mixture should be very sticky. Add in both cheeses and all of the herbs, mixing just until combined.
Scoop the mixture into a piping bag fitted with a 1/2-inch tip. Pipe 1-inch rounds (do not swirl the dough up, just push out into a mound and flatten the top with the tip) onto the prepared sheet trays, leaving 1 1/2-inch space around each to account for spread. Lightly wet your finger with water and flatten any tips on the mounds.
Bake for 20 minutes, then reduce the heat to 350F and bake for another 20-25 minutes or until golden brown and puffed. Remove and let cool on a cooling rack.
Makes 60 puffs.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell