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Chef John's Party Cheese Puffs

"These beautiful cheese puffs, gougeres, are as easy as they are delicious. Usually Gruyere cheese is used but I had some very sharp farmhouse Cheddar cheese in the fridge, so I decided to use that. As long as you are using a very sharp, full-flavored cheese I don't think you can go wrong. I love gougeres with Gruyere, but I think the extra-sharp Cheddar was just as good."

Ingredients :

1/2 cup water
1/4 cup butter
1 pinch salt
1/2 cup flour
2 large eggs
1 teaspoon fresh thyme leaves
1 teaspoon ground black pepper
1/2 cup shredded sharp Cheddar cheese, divided

Instructions :

Prep : 15M	Cook : 12M	Ready in : 40M

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat.
Stir water, butter, and salt together in a pot; bring to a simmer. Reduce heat to medium and whisk flour into butter mixture until a paste-like dough forms, 2 to 3 minutes. Transfer dough to a bowl to cool until warm, 5 to 10 minutes.
Whisk 1 egg, thyme, and black pepper into cooled dough until egg is completely incorporated. Add remaining egg and whisk until completely incorporated into dough. Stir 3/4 the cheese into dough until combined. Scoop 1-inch balls of dough onto prepared baking sheet. Top each with remaining cheese.
Bake in the preheated oven until golden and puffed, 15 to 20 minutes.