½ cup water
3 Tbsp. unsalted butter
½ tsp. chile powder
½ tsp. kosher salt
½ cup flour
2 large eggs
2 tsp. minced fresh chives
¾ cup grated dry, aged cheese like a sharp cheddar or Parmesan
• Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
• In a saucepan over medium heat, combine the water, butter, chile powder and salt and heat until the butter is melted. Add the flour and stir vigorously with a wooden spoon or silicone spatula until the mixture pulls away from the sides of the pan and into a smooth ball. Remove from heat and let rest 1 minute.
• Scrape the dough into the bowl of a stand mixer with the paddle attachment. Add the eggs one at a time on medium speed until the batter is smooth. Add the chives and all but 2 tablespoons cheese and mix until combined.
• Scrape the mixture into a pastry bag with a wide plain tip (or a freezer bag with a corner cut off) and pipe the dough onto the baking sheet into mounds just bit smaller than a golf ball, leaving a bit of space between each. Sprinkle the remaining 2 tablespoons cheese on top of the dough balls
• Bake 8 minutes, then lower the temperature to 375 degrees and bake 20 to 25 minutes, until golden-brown. Serve warm.