Gougères with terrine of the causse with ewe cheese & thyme

Heat the water, butter, and salt in a saucepan until the butter melts and bring to the boil.
Remove the mixture from the heat, add the flour all at once and stir well. Return it to the heat and stir with a wooden spatula until the dough pulls away from the sides of the saucepan.
Remove it from the heat and let it cool.
Add the eggs one by one and beat well with each addition.
Add to this mixture the terrine of the Causses with ewe cheese and thyme, as well as a half teaspoon of thyme.
Form little balls with two teaspoons.
Place them on a baking sheet covered with baking paper.
Bake in a preheated oven at 220° for 15 – 20 minutes