Instructions: Preheat oven to 450 F. Line 2 large baking sheets with parchment paper. In a medium-size heavy saucepan, bring water and butter to a boil over medium heat.

Remove from heat; add flour. Using a wooden spoon, beat vigorously until mixture forms a ball and pulls away from the sides of the pan. Set pan on a damp cloth.

Add eggs, one at a time, to flour mixture, beating after each addition until mixture is smooth. Add Cheddar, Parmesan, salt, mustard and cayenne pepper; mix until combined. Spoon dough into a pastry bag fitted with a large plain or star tip. Pipe dough onto prepared baking sheets in 1 inch mounds, 2 inches apart.

Bake puffs for 15 minutes. Reduce oven to 375 F; bake until puffs are golden brown and firm to the touch, 12-15 minutes longer. Using the tip of a small knife, pierce the sides of puffs to let steam escape. Turn off heat; cool puffs in oven for about 10 minutes. Transfer pans to wire racks to cool completely.

When completely cool, slice the tops from puffs. Remove any uncooked dough inside. Fill with 1 teaspoon cream cheese filling and replace tops. Serve immediately or refrigerate and serve within 2-3 hours.

MAKES 4 DOZEN

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