1. Combine water, butter and salt in a 2-quart saucepan. Bring to a boil. Once boiling, remove pan from heat. Add flour. Stir vigorously until mixture comes together and resembles mashed potatoes.
2. Return pan to low heat. Stir for 3 to 5 minutes to dry out the dough. The dough is ready when it is shiny and thick and the spoon stands upright in the dough.
3. Transfer dough to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-low speed for 1 minute until dough is just warm to the touch. Continue beating; add eggs, one at a time. Let each egg incorporate completely before adding the next one. The dough should come together in a very smooth, creamy batter. Beat in the cheese.
4. Preheat oven to 450° F. Spoon dough into a piping bag fitted with a large tip, or scoop rounded tablespoons of dough onto sheet pans lined with parchment paper. Space them 1 inch apart.
5. Bake for 5 minutes. Turn the heat down to 350° F. Bake for 20 to 25 more minutes. The finished cheese puffs will be puffed, deep golden-brown and dry to the touch. They will also feel light and hollow when picked up. Serve warm or room temperature. 

Calories: 93, Fat: 7 g (4 g Saturated Fat), Cholesterol: 49 mg, Sodium: 112 mg, Carbohydrates: 4 g, Fiber: 0 g, Protein: 4 g.