Preheat oven to 415 degrees F. Place silicone baking mats on two cookie sheets.
Melt the butter in a small bowl and put aside.
Sift the flower two times in another small bowl and put aside.
Beat 3 eggs in another small bowl and put aside.
Put butter in a pan and mix with 3/4 cup water and stir over medium heat until it boils.
As soon as it boils, remove the pan from heat and quickly beat in flour with a hand held mixer. Beat until the mixture comes together and it leaves the sides of the pan.
Transfer the mixture to a bowl and beat it with an electric hand-held mixer to release the heat. You will see the heat coming out of it.
Gradually add the beaten egg about 1 Tablespoon at a time to the butter and flour mixture. Beat until the egg is completely added. Continue until all of the egg is added and the mixture is thick and glossy.
Add the cheese to the mixture and mix with a fork.
Add 1 Tablespoon sized spoonfuls of the batter to a cookie sheet. Sprinkle the tray with water before baking.
Bake until the cheese puffs are slightly golden and feel light and airy, 20-30 minutes. (if they are still "heavy" the dough still needs to cook). 20 minutes is usually enough for me.