Heat the water, butter and seasoning in a small saucepan until the butter is melted
Dump in the flour all at once and stir hard until the mixture starts to pull from the sides and forms a soft ball. Remove from heat and let it rest for five minutes.
Add the eggs one at a time, stirring quickly. If the flour mixture would be very hot the egg will start to ‘cook’ which you don’t want. The mixture might appear lumpy at first but just keep stirring until it smoothens out.
Dump in the grated cheese and mix again
Scrape the mixture in a pastry bag fitted with a round nozzle and pipe the dough on a parchment lined baking tray. They should be piped into small mounds and evenly spaced apart since they will rise and expand during baking.
Bake in a pre heated oven 220 C (425 F) for about ten minutes and then lower the temperature to190 C (375 F) and bake for an additional 20 minutes until they are puffy and evenly golden brown
Note: The puffs can be made in advance a day ahead and then the piped mounds can be baked just before serving. Best eaten fresh and warm.