Preheat oven to 425 degrees. Stir 1 cups of the grated cheese into the choux paste. Drop the paste by tablespoons onto a baking sheet, leaving at least an inch between each puff.
Egg wash each puff and sprinkle with a bit of the remaining cheese.
Bake until well puffed and colored. Pate a choux 1 cup water 8 tablespoons unsalted butter teaspoon salt 1 cup all-purpose flour 5 large eggs Combine water, butter, and salt in a pan large enough to hold double this quantity. Bring to a boil slowly on medium heat. The butter must melt before the water boils. Meanwhile, sift the flour onto a sheet of paper and break the eggs into a pitcher.