Click here to watch. Thanks for stopping by, Kevin!
1 cup water
6 tbsp butter
1/2 tsp salt
Few grinds fresh pepper
1 cup flour
3/4 cup cheddar cheese
1/4 cup parmesan cheese
In a saucepan, heat the water with the butter, salt and pepper until the butter is melted and the water is just simmering. Dump in the flour all at once. Stir vigorously until the mixture pulls away from the sides of the pot and forms a ball. Remove from heat.
Beat the mixture with electric beaters or turn it into a stand mixer and beat 30 seconds to release the heat. Rest two minutes. Add the eggs one at a time, mixing quickly and thoroughly between each egg. Mix the two cheeses together. Add 3/4 of the cheese to the dough and mix in well.
Using a small spoon, scoop up walnut-sized balls of dough and place on baking sheets. Sprinkle each one with a bit of remaining cheese. Bake at 425F for 10 minutes. Turn heat down to 375F and bake another 20-25 minutes. Puffs should be nicely browned. Eat warm or cool, with a filling or not.
Feel free to use different cheese, as long as it's a dry cheese. Traditionally the French use Gruyere and perhaps a couple teaspoons of chopped chives. A dash of chili powder or paprika added with the flour is nice, too. You can enjoy them just as they are, or break them open and fill the centres with chicken or ham salad. Bon appetit!