Miniature Gourgeres

From of Gourmet Magazine (Get the magazine)

Ingredients:
1 cup water
1/2 cup unsalted butter, cut into small pieces
1/2 tsp salt
1 cup all-purpose flour
4 to 5 large eggs
1 1/2 cups coarsely grated Gruyere (or other hard cheese)

Preparation:
Preheat oven to 375 degrees F. Lightly grease 2 baking sheets or line with parchment paper. In a heavy saucepan, bring water to a boil with butter and salt over high heat and reduce heat to moderate. Add flour all at once and beat with a wooden spoon until mixture pulls away from side of pan. Transfer mixture to a bowl and with an electric mixer on high-speed beat in 4 eggs, 1 at a time, beating well after each addition. Batter should be stiff enough to just hold soft peaks and fall softly from a spoon. If batter is too stiff, in a small bowl beat remaining egg lightly and add to batter a little at a time, beating on high speed, until batter is desired consistency. Stir Gruyere into pate a choux and arrange level tablespoons about 1-inch apart on baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, 30 minutes, or until puffed, golden and crisp.