Ingredients
120g unsalted butter
250ml water
150g plain flour
4 large eggs
120g Cathedral City Mature Lighter
2 tsp chopped fresh thyme
Smoked paprika to dust
Half tsp Maldon salt

Method
1. Place the water, butter, and salt into a saucepan and bring to the boil over high heat.
2. Reduce the heat to medium and add the flour all at once. Stir rapidly. The mixture will form a dough ball that will pull away from the sides of the pan cook one or two minutes.
3. Remove the pan from the heat and let cool for 5 minutes. Stir so that the dough cools more evenly. Add the eggs one at a time, stirring after each addition until the eggs are incorporated into the dough.
4. Stir in the grated cheese, thyme, and a few twists of black pepper.
5. Preheat oven to 220C.
6. Spoon a heaped tablespoon onto a parchment lined baking sheet, with at least an inch separating the spoonfuls. Place in oven and cook for 10 minutes at 220C then lower heat to 180C and cook for another 15-20 minutes, until puffed up and golden.