Traditionally, the baked cream puff pastry known as gougère is made with Gruyère cheese; here we’ve used Parmesan and shaped the pastry as a shell for filling.
In a medium saucepan, combine water, butter, and salt; bring to a boil. Add flour and stir vigorously until dough pulls away from sides of the pan.
Let the mixture cool before adding the eggs. After the last egg has been added, the dough will lose its lumpiness and be smooth and satiny.
Blend in cheese and spread dough over the bottom and up the sides of a well-greased pie plate.