Make a choux pate (1 cup water, 4 T butter, salt, 1 cup flour) then whisk in 4 eggs until incorporated. Cook for a moment and then stir in grated cheese or other additions. I often use Gruyère cheese and add cooked pancetta, or diced green chilis to which I would use Cheddar or similar cheese. Basil and Parmesan (+ black pepper) is another great combination.
Or try this method of mixing all ingredients together, and warming them up as you would a choux pate.
Continuously beat the choux mixture until it comes together.
Pipe or drop them onto a cookie sheet lined with parchment and bake at 425oF for 15 minutes. Then turn oven down to 350 and bake until they slide easily on the tray, about 10 minutes.
