Step 1

To make the pastry: Combine the water, butter, and salt in a large saucepan. Place the pan over medium-high heat and cook until the butter melts and the mixture comes to a boil.

Step 2

, Weigh your flours; or measure by gently spooning into a cup, then sweeping off any excess.

Step 3

, Remove the pan from the heat and add the flour and masa harina all at once, stirring vigorously with a sturdy spoon or stiff spatula.

Step 4

, Return the pan to medium heat briefly, stirring until the mixture smooths out and starts to steam; this should take less than a minute. The batter will be very thick and shiny.

Step 5

, Remove the pan from the heat and let the thick batter cool, stirring occasionally, for 5 to 10 minutes. It'll still feel hot, but you should be able to hold a finger in it for a few seconds; if you have a digital thermometer the temperature should be below 125°F.

Step 6

, To finish the pastry by hand: Once cool, mix the eggs into the warm mixture in the saucepan one at a time. Be sure to incorporate each egg fully before adding the next one; the mixture will slosh around a bit initially, but will come together to form a smooth, shiny paste after a dozen or so stirs. Mix for about 2 minutes after adding the last egg.

Step 7

, To finish the pastry with an electric mixer: Transfer the warm batter to a large bowl or the bowl of your stand mixer. Beat in the eggs one at a time on medium speed, waiting until each egg is fully incorporated before adding the next. Beat for about a minute after adding the last egg.

Step 8

, To finish the puffs: Preheat the oven to 425°F. Lightly grease (or line with parchment) two baking sheets.

Step 9

, Add the spices and cheese to the batter, stirring to incorporate.

Step 10

, Drop the batter by heaping teaspoonfuls onto the prepared pans; a teaspoon cookie scoop works well here.

Step 11

, Alternatively, pipe the pastry onto the pans. Transfer the prepared batter to a piping bag with a 1/2” to 3/4" diameter round tip. Pipe into mounds about 1" in diameter (the pastry will double in volume as it bakes), leaving 2" of space between them.

Step 12

, Bake the puffs for 15 minutes, then reduce the oven temperature to 350°F and bake for 20 to 25 minutes longer, until the puffs are a medium golden brown. Don't open the oven door while they're baking.

Step 13

, Remove the puffs from the oven and transfer them to a rack to cool slightly before serving. Puffs are best served the same day they’re baked.

Step 14

, Storage information: Store any leftover puffs, well wrapped, in the freezer for up to a month. Thaw frozen puffs at room temperature, then rewarm in a 300°F to 350°F oven for 3 to 5 minutes before serving.