Place the water, butter and salt into a saucepan, and bring to the boil over a high heat.
Reduce the heat to medium and add the flour all at once. Stir rapidly. The mixture will form a dough ball that will pull away from the sides of the pan. Cook for one or two minutes.
Remove the pan from the heat and let it cool for 5 minutes. Stir so that the dough cools more evenly. Add the eggs one at a time, stirring after each addition until the eggs are incorporated into the dough.
Stir in the grated cheese, thyme, and a few twists of black pepper.
Preheat oven to 220C.
Spoon heaped tablespoons onto a parchment lined baking sheet, with at least an inch separating the spoonfuls. Place in oven and cook for 10 minutes at 220C then lower heat to 180C and cook for another 15-20 minutes, until puffed up and golden.
This recipe is brought to you by Cathedral City