Cream Puff Cheese Biscuits also known as Gougere

For the Puffs

1. Adjust the oven rack to the lower third of the oven. Preheat the oven to 400° F. Always add an additional 5 minutes when you think your oven is at temp.
2. In a saucepan, bring the water and butter to a rolling boil and immediately remove it from heat.  Immediately add the salt & all the flour while continuously stirring with a wooden spoon until blended and a thick paste forms in the shape of a ball.
3. Return the pan to a medium-low heat for about one minute or until the pastry leaves the side of the pan. This helps remove any additional moisture. Be sure to keep stirring.
4. Remove the paste from the heat; transfer it to a mixing bowl and using a wooden spoon, stir in the eggs one at a time until the dough is smooth and glossy. 
5. Blend in the cheese until it is completely incorporated into the dough. The consistency should be stiff but still allow you to dollop it from a spoon.
6. Using a pastry bag if you have one or just a spoon if you don't, make 1-inch diameter dollops of dough to form a ring being sure the sides of the dollops are touching.

For the Egg Wash

1. Whisk the yolks and water together until smooth.
2. Using a pastry brush, paint each puff with a little of the egg wash.
3. Bake 20 to 30 minutes until the dough puffs up and they are golden in color. Once golden, turn off the oven and let the Gougere sit in the oven for an additional 10 to 12 minutes.
4. Remove from oven and loosen the puffs with a spatula. Serve warm.