Heat oven to 425 degrees. In a medium-size saucepan, bring water, butter and salt to a simmer over high heat. Drop the heat to medium and rapidly stir in flour. The flour will start to pull away from the sides as it becomes dough. Continue to stir and cook for another minute or two.

Remove from heat and allow the dough to cool for a few minutes. The dough should still be warm but not too hot. Use a hand mixer or transfer the dough to a stand mixer and beat in eggs one at a time. Stir in the white cheddar.

On a parchment-lined baking sheet, either scoop or pipe the pastry dough into balls. You can make them any size, but keep in mind that they will expand. For smaller gougeres, make each dough ball about 1 tablespoon or golf ball-size dough for larger gougeres.

Bake for 10 minutes. Reduce heat to 350 degrees after 10 minutes. Bake for another 15-20 minutes. Serve right away or store. To reheat them, pop them into a 350-degree oven for three to five minutes. Enjoy!