Preheat the oven to 220 °C. Bring butter, salt and water to a boil in a saucepan. Quickly stir in flour and mix with a wooden spoon to form a thick paste. Stir the mixture until it no longer sticks to the sides of the pot. Remove from heat and let cool. Gradually stir eggs and egg yolks into cooled mixture. Stir in mustard, cayenne pepper and cheese. Using a spoon, place small mounds on a baking sheet lined with parchment paper. Bake for 10 minutes. Lower the temperature to 180 °C and bake for another 15 minutes. Let cool, cut out in the middle and spread white wine spread on top. Place the lid on top and serve.
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