Pate a Choux Cheese Puffs

I blame Alton Brown.

What you need

• water
• butter
• flour
• cheese - pecorino, parmesean, romano (something hard)
• salt and pepper

Boil 1 cup of water
Toss in 3/4 stick of butter and as much salt as you feel like
Throw in 1 cup of flour and stir util you have a big firm ball (if too liquidy add more flour, if too firm add some water)
Let it cool a bit in the pot
Crack in one egg and work it in.
Crack in a second egg and work it in.
Add some grated peccorino, parmesean, romano, all three, or any hard cheese you feel like. And some pepper.
Now, you can either stuff this mix into a piping bag and squeeze out your profiteroles onto some parchment paper
Or, stuff it into a freezer bag, slice off a corner and squeeze away
Or, put some water in a bowl and with very wet fingers grab little balls of it and place on some parchment
They should be kinda round and smooth out the tops or any little pointy bits will burn
Preheat an over to 425 and toss in when it's at temperature
Five minutes later turn down to 350
When they look purdy they're done

And then you eat them all.  As Anne said, "These won't keep so we might as well finish them off."