Ingredients

• 4 tablespoons (1/2 stick) butter
• 1/2 teaspoon salt
• 11/2 cups (about 7 ounces) all-purpose flour
• 3 eggs
• 1 cup freshly grated Emmenthal, Gruyère, Cantal or Cheddar cheese
• 1 cup freshly grated Parmesan or other hard cheese.

Directions

1. Lightly grease two baking sheets and preheat oven to 425 degrees.

2. In a medium saucepan, combine one cup water, butter and salt. Turn heat to medium-high and bring to a boil. Cook, stirring, until butter melts. Add flour all at once and cook, stirring constantly, until dough holds together in a ball, 5 minutes or less. Dough will get stiffer as you stir; keep stirring until dough is smooth. Transfer batter to a large mixing bowl or the workbowl of a standing mixer.

3. Add eggs one at a time, beating hard after each addition (this is a little bit of work; a hand mixer will probably not be powerful enough). Stop beating when mixture is glossy. Stir in the cheeses.

4. Drop teaspoonfuls onto baking sheet and bake until puffed and lightly browned, 10 to 15 minutes. Serve hot, warm or at room temperature.

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