Preheat your oven (convection if possible) to 425 degrees Fahrenheit (218 Celsius).
On the stove top in a medium size sauce pan, combine over medium heat the water, butter and salt and combine until melted together. Bring to a gentle boil, then immediately remove from the heat and add the flour. Immediately mix with a wooden spoon until all combined and smooth.
Place the sauce pan back on the stove top over a low heat for one minute and gently stir to cook out the flour "taste".
Remove the pan from the stove top. All of the stovetop cooking is complete. Your pâte à choux is made!
Mix into the pâte à choux the eggs, one by one. Mix until smooth.
Add the grated cheese to the mixture.
Add the chopped herbs until full incorporated.
Prepared a parchment-lined baking sheet, and using two spoons (one large and one small if possible), place dollops onto the pan, providing about an inch of space between each gougère.
Using the left over egg wash, brush the top of each gougère to smooth and soften. Then sprinkle each with a little of the remaining grated cheese.
Turn down the oven to 350 degrees Fahrenheit (176 Celsius).
Place the gougères into the oven and bake for 20-25 minutes until golden brown. Do not peek as they will deflate upon opening the oven and no longer rise.