Preheat the oven to 400° F. Line a large jelly roll pan with parchment paper.

In a small saucepan, melt the butter then add water and salt and bring to a boil. Stir in the flour and mix vigorously until a smooth dough forms. Continue stirring over low heat until it dries out slightly, about 2 minutes.

Let cool for a minute then transfer to a mixing bowl. Add one egg to the dough beating thoroughly until fully incorporated, then repeat with the second egg. When smooth, add the cheese and pepper and mix thoroughly.

Transfer the dough to a pastry bag fitted with a ½ inch round tip or leave the tip off entirely. If you don’t have a pastry bag, you can place in a zip loc bag and cut off one corner. Pipe walnut-sized mounds onto your parchment, an inch apart. A 5 x 6 arrangement worked well for me.

Bake until puffed and golden, about 20 minutes. Serve hot.