These little cheese puffs made with Gruyere cheese are so light and airy and will melt in your mouth.
In a medium saucepan over medium heat, combine butter, water and salt and bring to a boil, stirring until butter melts.
Remove from heat and let cool slightly before stiring in the flour.
Return the pan to high heat and stir until the mixture comes away from the sides of the pan.
Remove from heat.
Stir in the eggs, one a time.
Add 1 cup of cheese and stir in.
For best results, refridgerate for 1 hour or until the batter thickens.
Preheat oven to 375F.
Grease a 24-hole mini muffin tin.
Use a Tablespoon to drop the batter into the muffin tin.
Sprinkle with remaining cheese.
Bake for 15-25 minutes or until they are puffed up and light golden on the top.