Bring water and butter to a boil. (Kirk McKoy / Los Angeles Times)
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Beat in the flour to make a stiff paste. (Kirk McKoy / Los Angeles Times)
Beat the eggs into the warm mixture. (Kirk McKoy / Los Angeles Times)
Beat the grated cheese into the mixture. (Kirk McKoy / Los Angeles Times)
Fill a pastry bag with the gougeres paste. (Kirk McKoy / Los Angeles Times)
Pipe the gougeres paste out onto a lined baking sheet. You can either bake these now or freeze them for later. (Kirk McKoy / Los Angeles Times)
Sprinkle the gougeres with cheese. (Kirk McKoy / Los Angeles Times)
Perfectly cooked gougeres are brown, crispy and light. (Kirk McKoy / Los Angeles Times)
