Ingredients:

  • 1 cup (240 ml) water
  • 1/2 cup (113g or 1 stick) unsalted butter, cut into cubes
  • 1/4 teaspoon salt
  • 1 cup (120g) all-purpose flour
  • 4 large eggs
  • 1 cup (113g) sharp cheddar cheese, shredded (plus extra for topping, optional)
  • 1 large egg, lightly beaten (for brushing)

Instructions:

  1. Combine water, butter, and salt in a saucepan. Bring to a boil over medium heat.
  2. Remove from heat and add the flour all at once. Stir vigorously with a wooden spoon until a smooth ball of dough forms that pulls away from the sides of the pan.
  3. Return the pan to low heat and cook, stirring constantly, for 1-2 minutes to dry the dough slightly.
  4. Transfer the dough to a mixing bowl. Let cool for 5 minutes.
  5. Using an electric mixer, beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough will look curdled at first, but it will come together into a smooth, glossy batter.
  6. Gently fold in the shredded cheddar cheese.
  7. Transfer the dough to a piping bag fitted with a large round tip. (Alternatively, use two spoons to drop spoonfuls of dough onto the baking sheet.)
  8. Pipe (or drop) mounds of dough onto the prepared baking sheet, leaving space between each puff.
  9. Brush the tops of the puffs with the egg wash. Sprinkle with extra cheddar cheese, if desired.
  10. Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, or until golden brown and puffed up. Important: Do not open the oven door during the first 20 minutes of baking!
  11. Remove the puffs from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Serve warm or at room temperature.