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1
For the puffs: Preheat the oven to 350 degrees F.
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2
Place the water, butter, and salt in a large saucepan.
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3
Bring the mixture to a boil and stir until the butter melts.
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4
Stir in all the flour at once and stir with a wooden spoon.
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5
Stir and cook until a dough forms and pulls away from the sides of the pan, 2 to 3 minutes.
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6
The mixture will be in a tight ball and not stick to the sides or bottom of the pan.
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7
Remove from the heat and transfer the dough to the bowl of a standing mixer and let cool for 3 or 4 minutes.
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8
With the mixer on low speed, add the eggs, 1 at a time, making sure the first egg is completely incorporated before continuing.
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9
Once all the eggs have been added and the mixture is smooth, turn off the mixer and remove the bowl.
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10
Spoon half the dough into a pastry bag fitted with a round tip.
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11
Don't fill the bag completely.
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12
Twist the top of the bag so that the dough will not leak out.
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13
(To pipe out the dough, gently squeeze out the amount you want, then release.)
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14
On a sheet tray lined with parchment paper, squeeze out 1-inch size dough balls, about 2 inches apart.
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15
Form more balls on another sheet pan, if needed.
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16
Place in the oven and bake until they're golden and crispy, 20 to 25 minutes.
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17
Remove from the oven and let cool.
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18
For the filling: In a food processor, pulse the chorizo until finely chopped, but not a paste.
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19
No large chunks.
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20
Transfer to a bowl, stir in the mascarpone, manchego, pimenton, and chives.
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21
Stir until well combined.
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22
Taste and add salt, if needed.
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23
Place the filling in another pastry bag outfitted with a small straight tip.
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24
Poke a hole in the side of each puff with the pastry bag tip and gently fill each puff with the filling and serve.
