65 ml of Water

95 ml of Whole Milk

85 grams of Unsalted Butter (1 stick)

1/4  Teaspoon of Diamond Crystal Kosher Salt

1/2 teaspoon of dried rosemary

1/4 teaspoon of dried thyme

1/4 teaspoon of dried oregano

1  Tablespoon of Caster Sugar

115 Grams of Strong Flour (Bread)

3 Whole Large Eggs

2 slices of bacon, cooked and finely chopped

1/2 cup of shredded aged goat, sheep and cow’s milk cheese (I used El Pastor Iberico Cheese, but feel free to use your favorite aged, dry cheese)


Preheat oven to 400 degrees Fahrenheit or 218 degrees Celsius and line 1 1/2 sheet pan with parchment paper.

In a 2 quart saucepan, place the water, milk, butter, salt, sugar and dried herbs. Heat until the butter is melted and the mixture boils.  Immediately remove the pan from the heat and add the flour and mix vigorously with a wooden spoon until the mixture begins to come together.  Return the pan to medium/low heat and continue mixing for another 2-3 minutes to dry out the mixture.

 Put the mixture in a large bowl and allow to cool for 5 minutes.

 Beat in eggs one at a time until thoroughly combined.

Fold in the bacon and cheese. 

Place the mixture in a pastry bag fitted with a French pastry (star) tip. Pipe the batter into 20 shell shapes.

Make the shell shape by holding the pastry bag above the surface and squeeze so that the batter fans out. Began to pull the bag toward you relaxing the pressure bringing the batter to a point.

Bake at 400 degrees for 10 minutes. Lower the temperature to 350 degrees and bake for an additional 20 minutes.

Serve warm