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1
Preheat the oven to 425F.
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2
Line three large baking sheets with nonstick baking mats, such as Silpats, or parchment paper.
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3
Dip a 1 1/2-inch round cookie cutter in flour, and mark circles about 1 inch apart on the prepared sheets; set aside.
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4
In a medium saucepan, combine 1 cup water with the butter, salt, sugar, paprika, pepper, and nutmeg over medium-high heat.
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5
Bring mixture to a boil, and immediately remove from heat.
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6
Using a wooden spoon, add flour, stirring vigorously, until flour is no longer visible.
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7
Return pan to medium-high heat.
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8
Cook, stirring constantly, until mixture pulls away from the sides of the pan and forms a film on the bottom, about 4 minutes.
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9
Stir in both cheeses and the herbs, and mix just until the cheese is melted.
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10
Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment.
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11
Mix on low speed until slightly cooled, about 1 minute.
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12
Add 3 eggs, one at a time, mixing on medium speed until incorporated.
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13
Lightly beat the last egg, and add a little at a time until the batter is smooth and shiny.
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14
Test the batter by touching it with your finger and liftingit should form a soft peak.
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15
If a soft peak does not form, the batter needs more egg.
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16
If you have added all the egg and the batter still wont form a soft peak, add the egg white, a little at a time, until it does.
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17
Transfer dough to a pastry bag fitted with a 5/8-inch plain tip (such as an Ateco #808); pipe puffs to fit in the floured circles.
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18
Sprinkle each puff with remaining Parmesan.
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19
Bake, rotating sheets halfway through, until puffs are golden, about 20 minutes.
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20
Serve immediately, as Gougeres are best eaten warm from the oven.
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21
Follow instructions for Gougeres, omitting the Gruyere and Parmesan cheeses and fresh dill and chives.
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22
Coarsely chop 1 ounce (about 1/3 cup) walnuts; set aside.
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23
Transfer dough to a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco #806), and pipe rings of dough in the floured circles.
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24
Dividing evenly, sprinkle 5 ounces (about 3/4 cup) finely crumbled blue cheese in the center of the rings, then sprinkle with chopped nuts.
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25
Proceed with the recipe.
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26
Instead of being piped in rounds, the Pate a Choux is piped in rings; the center of each ring is then sprinkled with crumbled blue cheese and chopped walnuts.
