Preparation Steps

• Preheat oven to 425°F. Line 2 baking sheets with parchment and position racks in the upper and lower thirds.
• In a medium saucepan, bring water, butter, and salt to a boil over medium heat. As soon as the butter melts and the mixture simmers, remove from heat.
• Add flour all at once and stir vigorously with a wooden spoon until no dry spots remain. Return to medium heat and cook, stirring, until the dough pulls away from the pan and a thin film forms on the bottom, about 2 minutes.
• Transfer dough to a bowl and cool 3 to 5 minutes until warm, not hot. Beat in the eggs one at a time, fully incorporating each before adding the next, until the dough is smooth, glossy, and forms a V-shaped ribbon from the spatula.
• Fold in cheddar, chives, black pepper, and cayenne until evenly distributed.
• Scoop tablespoon-size mounds (about 1 inch wide) onto prepared sheets, spacing about 2 inches apart. Alternatively, pipe with a 0.5-inch round tip.
• Lightly brush tops with egg wash. For extra color, sprinkle a pinch of grated cheddar on each puff (optional).
• Bake 10 minutes at 425°F, then reduce oven to 350°F (do not open the door) and bake 15 to 20 minutes more until deeply golden, puffed, and hollow-sounding when tapped.
• Pierce each puff with a skewer to vent steam and return to the oven for 3 to 5 minutes to dry out. Serve warm.