Lightly coat 2 baking sheets with nonstick cooking spray or line with parchment paper. In a medium-sized saucepan, combine 1 cup water, butter, oil, salt and cayenne; bring to a boil over medium heat. Remove from heat and add flour all at once. Stir with a wooden spoon until it forms a smooth paste. Return the mixture to low heat and cook, stirring, for about 3 minutes, to dry the paste slightly. Remove from heat and cool for 2 minutes. Lightly whisk together eggs and 3 of the whites. With a wooden spoon, beat 1/4 of the egg mixture into the flour paste until absorbed. Repeat with 3 more additions of the egg mixture, until the paste is smooth and glossy. Stir in 3/4 c of the cheese. Using a pastry bag or spoon, drop 1" mounds 1 1/2" apart on the prepared baking sheets. Lightly beat the remaining egg white and drush it over each puff. Sprinkle with the remaining 2 T cheese. Bake, one sheet at a time, for 20 to 25 minutes, or until the puffs are firm and well browned. Serve warm. (The puffs may be frozen, for up to 2 months and reheated for 10 minutes at 350 degrees). Per puff: 24 calories, 1 g protein, 1 g fat, 2 g carbohydrate, 59 mg sodium, 10 mg sholesterol. From Eating Well Magazine, Nov/Dec 93.