Method

Preheat an oven to 200C (you can use a deep fat fryer for a really crispy finish, but an oven will do)
Put the butter and water into a saucepan and melt the butter on a low heat without allowing the water to boil
When the butter has melted, bring the water to boil
Tip the flour in and remove from heat
Moving as quickly as you can, beat the mixture together until it becomes thick, smooth and leaves the sides
Cool down
When the choux mixture is blood temperature tip it back to the pan and start adding the eggs gradually in until the mixture falls reluctantly off the mixing spoon
Mix in the cheese and thyme
Lightly grease a baking sheet and pipe the mixture onto it, spread well apart
Bake for 20-30 minutes, or until golden brown and crispy
Leave to cool
Serve drizzled with truffle honey