What you need:
3/4 cup + 2 tablespoons flour
½ teaspoon salt
6 tablespoons unsalted butter cut into cubes
3/4 cup water
4 large eggs
4 ounces Gruyere cheese, coarsely grated

How to Assemble:
Preheat oven to 400 and set top rack at lower third of oven
Sift flour and set it aside
Combine salt, butter and water in a 1 ½ quart saucepan
Over medium heat bring mixture to rolling boil.
Immediately remove from fire and stir well
Add the flour all at once, stirring vigorously with a wooden spoon until a stiff paste comes together in a ball
Return to medium heat, stirring quickly for about 10 seconds to eliminate extra moisture
The paste should be smooth, thick and glossy
Put paste in large mixing bowl and cool for about 10 minutes
Using an electric mixer add the eggs and cheese slowly until completely incorporated into the dough
Spray a baking sheet(s) with PAM
Using teaspoons drop dough in 1 inch balls on cookie sheet leaving ½ inch between each one
Dip a pastry brush into a small amount of water and brush the tops of the puffs, this will smooth the dough
Bake 20 to 25 minutes until golden brown
Remove sheet to cooling rack and put next sheet in the oven to bake
Cool about 10 minutes and serve

Substitute Cheddar or Swiss cheese for a different flavor
Add ½ pound of crisp, drained and crumbled bacon
Add ½ cup of finely chopped chives, either fresh or the
equivalent freeze dried
Add ½ cup of finely chopped ham
Add herbs of your choice

If you are making ahead:
Cool completely
Pack loosely in zip lock freezer bags and freeze
Before serving place on cookie sheet frozen
Bake for about 8 minutes at 325
Serve immediately