A light, fluffy choux bun flavoured with Parmigiano Reggiano. A perfect party appetiser.
Pre-heat the oven to 200 degrees
Place the water, butter and salt in a medium saucepan and bring the mixture to the boil then remove immediately from the heat
Add in the flour all at once and mix until it thickens and comes away from the side of the pan in one lump
Cool the mixture for 3 minutes
Add in the eggs, one at a time, and beat well so the eggs become incorporated and blend into the mixture to form a smooth dough
Next, add the Parmigiano and the smoked paprika. Place the mixture into a large piping bag or use two teaspoons to shape walnut sized pieces of the choux mix onto a couple of lined baking trays
Bake for 20-25 minutes until golden in colour
Eat while warm. Any leftover gougeres can be frozen and re-heated in a warm oven for 10 minutes.