| 1 |
Combine 1 cup water, the butter and the salt in a medium saucepan; turn the heat to medium-high and bring to a boil. Cook, stirring, until the butter melts, just a minute or two longer. Add the flour all at once and cook, stirring constantly, until dough holds together in a ball, 5 minutes or less. The dough will get stiffer as you stir it; keep at it until the dough is smooth. |
| 2 |
Transfer the batter to a large mixing bowl or the work bowl of a stand mixer. |
| 3 |
Add the eggs one at a time, beating hard afer each addition (this is a little bit of work; use a stand mixer if you have one; a hand mixer will likely not be powerful enough). Stop beating when the mixture is glossy. Stir in the cheeses. |
| 4 |
Drop teaspoonfuls onto the baking sheet and bake until puffed and lightly browned, about 10 to 15 minutes. |
| 5 |
Serve warm or at room temperature. |
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