Gougeres

Heat the oven to 375ºF/190ºC.

Put the butter in a heavy saucepan with the water or stock, salt, pepper, and paprika.

Bring to a boil and pull from the heat.

Dump the flour in all at once, and beat until smooth with a wooden spoon. The mixture will pull away from the sides of the pan and form a ball.

Put the pan back on low heat and beat for a minute to dry the paste somewhat.

Remove from the heat and let cool about 3 minutes.

Add the eggs one at a time, beating vigorously with a wooden spoon after each addition. You want a smooth, soft, glossy paste that falls easily from the spoon.

Stir in the cheese.

Using a pastry bag, pipe 1-inch/2.5 cm balls onto a buttered baking sheet, or simply drop the mixture by spoonfuls.

Brush with milk so they will emerge golden and shiny.

Bake for 25-35 minutes until puffed up, nicely browned, and feather light when you pick one up.