Tiny Cheese Puffs

Preheat the oven to 400° F. Lightly grease two large baking trays. Sift together the flour, salt, dry mustard, and cayenne pepper.

In a medium sized saucepan, bring the water and butter to a boil over medium-high heat. Remove the pan from the heat and add the flour mixture all at once, beating with a wooden spoon until the dough forms a ball. Return to the heat and beat constantly for 1 to 2 minutes to dry out. Remove from the heat and cool for 3 to 5 minutes.

Beat 3 of the eggs into the dough, one at a time, beating well after each addition. Beat the fourth egg in a small bowl and add a teaspoon at a time beating until the dough is smooth and shiny and falls slowly when dropped from a spoon. Reserve any remaining egg for glaze.

Stir in the diced cheese and chives.

Using 2 teaspoons, drop small mounds of dough 2 inches apart onto the baking trays. Beat the reserved egg with 1 tablespoon water and brush the tops with the glaze.

Bake for 8 minutes, then reduce the oven temperature to 350° and bake for 7 to 8 minutes longer until puffed and golden. Remove to a wire rack to cool.