Adjust the oven rack to the middle position and preheat the oven to 220°C. Melt the butter in the water and bring to the boil. Stir in the flour, salt and cheese simultaneously, with a wooden spoon stir vigorously, until the mixture comes away from the side of the saucepan. Remove from the stove. Allow to cool slightly, spoon into a processor with steel blade fitted. Add the eggs one at a time and continue processing until the mixture is smooth and well blended. Spoon heaped half teaspoonfuls of the batter onto baking paper, about 30 mm apart, and bake for 10 minutes. Reduce the heat to 180°C and bake for a further 15 minutes. Cut a small slit in the side of each puff to allow the steam to escape. Leave to cool before storing in an airtight container. To fill, slit open and pipe in fillings.
Mix the ingredients for the 2 fillings together, separately.