Gougeres: Cheese Puffs

Gougeres (goo ZHAIR) have long been one of my favorite appetizers. I can't say I've actually had them in any restaurant, however, nor have I tried more than one recipe at home. But Mark Bittman's Gougeres recipe is so good, I haven't really felt the need.
These are easy to mix up and bake in 10-15 minutes. They make a quick and delicious, not to mention impressively titled snack.
Today I (with scooping help from my kids) made these, not for a fancy or even casual party, but for myself and the kids. Beware: it's hard to stop yourself from eating the panful.
I'll go ahead and share Mark Bittman's recipe, but from what I've read, it sounds like these cookbook authors have tasty ones, as well: David Lebovitz, Ina Garten (Barefoot in Paris), Rose Levy Beranbaum (The Pie and Pastry Bible), and Thomas Keller (The French Laundry Cookbook).

Gougeres
(minus the portion of the recipe for frying Gougeres)
From Mark Bittman's How to Cook Everything

1 c water
4 T (1/2 stick) butter
1/2 t salt
1 1/2 c (about 7 oz) all-purpose flour
3 eggs
1 c freshly grated Emmenthal, Gruyere, Cantal or Cheddar cheese
1 c freshly grated Parmesan or other hard cheese

Lightly grease a baking sheet and preheat oven to 425 degrees.

Combine the water, butter, and salt in medium saucepan; turn the heat to medium-high and bring to a boil. Cook, stirring, until the butter melts, just a minute or two longer. Add the flour all at once and cook, stirring constantly, until the dough holds together in a ball, 5 minutes or less.

Add the eggs one at a time, beating hard after each addition (feel free to use an electric mixer). Stop beating when the mixture is glossy. Stir in the cheeses.

Drop teaspoonfuls onto the baking sheet and bake until light brown, 10-15 minutes.