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1
Preheat the oven to 425F Line a baking sheet with parchment or a Silpat.
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2
Heat the water, butter, salt and pepper until the butter melts.
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3
Add the flour all at once and beat vigorously with a wooden spoon until the mixture pulls away from the sides of the pan into a smooth ball.
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4
Remove from heat and let rest 2 minutes.
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5
Add the eggs, one at a time, beating vigorously to ensure the eggs don't 'cook.'
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6
It will appear lumpy at first, then smooth out.
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7
(You can also do this in a food processor or electric mixer.
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8
).
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9
Add most of the gruyere and all of the parmigiano, as well as the chives; stir until well-mixed.
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10
Scrape the mixture into a pastry bag with a wide plain tip (or a freezer bag with one corner cut off).
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11
Pipe small mounds (about the size of a small cherry tomato, maybe 1 tbsp each), evenly spaced, on the baking sheet.
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12
Sprinkle each puff with a pinch of the remaining cheese.
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13
(You can prepare up to this point and refrigerate, covered, for several hours.
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14
).
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15
Bake in preheated oven for 10 minutes, then turn heat down to 375F and bake another 20-25 minutes until they are deep golden brown all over.
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16
For extra-crispy puffs, poke the tip of a knife into the side of each puff about 5 minutes before they are done.
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17
Best served warm.
