Preparation:
1. In a 2 to 3 quart pan over high heat, bring 3/4 cup water and butter to a full rolling boil. Remove from heat, add flour all at once, and stir until mixture is a smooth think paste with no lumps. Add eggs, 1 at a time, stirring vigorously after each addition until dough is no longer slippery. Stir in cheese, then let stand for 15 minutes.
2. Evenly space 24 equal mounds of dough (about 1 rounded tablespoon each) on a buttered 12 by 15 inch baking sheet. Bake in a 400 degree oven until puffs are dry and richly browned; about 30 minutes.
3. Loosen puffs from pan. (If making ahead, let puffs cool on a rack, then wrap airtight up to 1 day or freeze up to 2 weeks. Reheat thawed puffs on baking sheet at 350 degrees until warm, about 3 minutes.)
Prep and cook time: 55 minutes, including 15 minutes for standing | 