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1
Put 1/2 cup water, the milk, vegetable oil and salt in a large pan and bring to a boil.
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2
As soon as it rises up the sides of the pan, remove it from the heat.
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3
Quickly tip in the flour and stir vigorously to combine.
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4
Keep stirring until the mixture comes together as a wet dough and comes away from the side of the pan.
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5
Transfer to the bowl of a stand mixer and let cool slightly.
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6
Once slightly cooled, add the eggs and start mixing at a low speed.
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7
After 1 to 2 minutes, increase the speed to high and beat vigorously until all the egg has been incorporated and the dough is smooth.
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8
Add the Parmesan or cheddar and keep beating until the cheese is evenly mixed in.
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9
Line a baking sheet with silicone liner or baking parchment.
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10
With damp or lightly oiled hands, roll tablespoons of the dough into small balls, about 1 ounce each.
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11
You may need to wash your hands occasionally, as the dough is quite sticky.
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12
(If you have one, use a small ice-cream scoop to make this easier.
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13
Dip the scoop briefly in water, then flick away any excess water before scooping each ball).
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14
Arrange the balls 1 inch apart on the prepared baking sheet.
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15
(You can prepare them a few hours ahead and put the tray in the refrigerator until youre ready to bake.)
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16
Preheat the oven to 400F.
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17
Bake for 20 to 25 minutes, until puffed up and evenly golden brown.
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18
They should have a crisp exterior and a doughy, chewy center.
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19
Serve immediately.
