Cheese puffs

Cut the butter into small cubes. Sift the flour. Combine the milk, water, butter, and salt in a pot.
 Bring to a boil over low heat in order for the butter to melt evenly. When the butter is melted, remove the pan from the heat.
 Add all of the flour.
 Use a spatula to incorporate the flour completely until the mixture is perfectly smooth. Place the pan over medium heat and stir the mixture vigorously with a spatula to dry it out. Stop stirring when this panade comes away from the sides of the pan and a film forms on the bottom.

Transfer to the bowl of a mixer fitted with a flat beater attachment.
While beating on low speed, add the eggs bit by bit. Wait for each to be well incorporated into the mixture before adding the next. If the dough seems too firm, add a little egg. It is ready when it forms a peak on the spatula and has a glossy appearance.
Transfer to a large mixing bowl. 
Incorporate the shredded cheese and season with pepper.

Preheat the oven to 180°C (350 F). Fit a pastry bag with a plain tip and fill with the dough.
Pipe about 40 puffs on baking sheets lined with baking mats (or baking paper). Glaze the puffs by brushing with beaten egg.

Add a pinch of shredded cheese to the top of each puff. Bake for 25–30 minutes in a convection oven. When baked, transfer to a cooling rack. Set aside in a dry place.