- 1 cup water
- 1/2 cup unsalted butter
- 1 cup flour
- 4 large eggs
- 8 ounces reduced-fat sharp Cheddar cheese, shredded
- 1/8 teaspoon black pepper
- 2/3 cup tomato jam
Preheat oven to 400º.
Combine water and butter in a small saucepan and cook over high heat until butter has melted and water is boiling.
Once water is boiling, stir in flour. Continue to stir, still over high heat, until mixture comes together as a ball of dough, just about one minute.
Transfer flour mixture to a stand mixer with the paddle attachment. Turn onto the lowest speed. Add one egg at a time, and then turn to high speed and whip until the dough is sticky. Incorporate cheese and black pepper and whip together another 30 seconds.
Drop heaping teaspoons of batter onto a parchment-lined baking sheet. Bake 20 minutes. Remove from oven and poke a hole in each puff with a wooden pick. Allow puffs to cool enough to touch. Spoon about 1 teaspoon tomato jam into center of each puff. Serve warm.