Preheat oven to 425°F / 220°C. Line a sheet pan with parchment paper.
Combine water, butter, salt, and sugar in a saucepan over medium-high heat. Bring to a boil.
As soon as the liquids are boiling, remove from heat and whisk in flour. Return the pan to heat and stir until the batter forms a smooth paste and pulls away from the sides of the pan.
Transfer dough to the bowl of a standing mixer fitted with the whisk attachment. Mix a few times on low to cool (this will prevent the eggs from scrambling in the hot dough).
Turn the mixer on low and add the eggs one at a time, allowing each to incorporate fully before adding the next. Increase the speed and beat on medium until shiny and smooth, 2 to 3 minutes.
Gently fold in fresh herbs and cheese.
Use a pastry bag or Tablespoon measure (spray it with nonstick cooking spray first to prevent sticking) to transfer even portions of dough to prepared sheet pan, leaving a small amount of space in between.
Transfer the pan to the oven and immediately reduce the heat to 375°F / 190°C.
Bake until the puffs are golden brown, 20 to 25 minutes.