Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper, or silicone mat. In a medium saucepan, combine water, butter, dill, paprika and salt and bring the mixture to a boil over medium high heat.
4 tablespoons unsalted butter, ½ teaspoon dried dill weed, ¼ teaspoon smoked paprika, ¼ teaspoon coarse kosher salt, 1 cup all-purpose flour
Once the butter is melted and mixture is boiling, take the saucepan off heat and add the flour all at once and mix it with a wooden spoon.
Put the saucepan back on the burner and reduce the heat to medium.
Cook the mixture, stirring continuously, for 5 minutes. The dough will start to form into a ball and light crust will form on the bottom of the pan.
Transfer the dough into a mixing bowl with paddle attachment and mix it for a few minutes on low speed until the mixture is at room temperature. (Alternatively, you can use a wooden spoon, it’ll just take a bit longer. Mixer is not required here!)
2 large eggs, 3 oz aged Havarti cheese
Add the eggs one at a time, beating well after each addition. This will help to get the egg absorbed into the dough quicker.
Stir in the grated cheese.
Using a medium cookie scoop, drop about 1-inch dough two inches apart on the prepared baking sheets.
In a small bowl, mix the egg yolk with 1 tablespoon of water to make an egg wash.
Using a pastry brush, brush a thin layer of egg wash on each cheese puff dough.
Bake the cheese puffs for about 20 minutes, one baking sheet at a time. The pastry shells should be golden brown, crispy, and puffed up.
Transfer the shells onto a cooling rack to cool completely. (If the puffs fall flat when you remove from oven, it means they are under-baked. Simply put it back into the oven and bake for another 3-5 minutes, or until they puff up again.
It’s best to serves these cheese puffs warm, but you can make them ahead and simply warm them up in the oven for 10-15 minutes before serving.
Store in airtight container at room temperature for up to 3 days.