Boil water,margarine and salt in a saucepan.
Remove from the heat.
Mix in the flour with a wooden spoon.
Return to a gentle heat and stir continuously until mixture leaves the sides of pan.
Cool slightly.
Gradually add the eggs, beating well.
Add half the cheese.
Place the mixture in a piping bag and pipe out in 1 cm lengths into a shallow pan of gently simmering salted water. Do not allow to boil.
Cook approx. 10 min.
Drain well in a colander and combine with bechamel.
Correct the seasoning.
Pour into a dish and sprinkle with the remainder of the cheese.
Brown lightly under salamander.
Serve on a flat silver dish.