Um, yes. Another opportunity to eat cheese. And lots of it.
Adapted from Jacques Pepin
1 C. Milk
4 T. Unsalted Butter
1/4 t. Salt
Dash Cayenne Pepper
1 C. Flour
1/2 t. Paprika
1 C. grated Parmesan cheese
1 C. grated sharp Cheddar Cheese
Coarse Salt to sprinkle on top
Bring the milk, butter, salt, and cayenne to a boil in a saucepan. Remove from the heat, add the flour all at once, and mix vigorously with a wooden spatula until the mixture forms a ball. Transfer to the bowl of a blender and let cool for 5 minutes.
Add the eggs and paprika to the blender and process for 10 to 15 seconds, until well mixed. Transfer the choux paste to a mixing bowl, and let cool for 10 minutes.
Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Reserve 1 tablespoon of the grated Parmesan cheese, then add all the remaining cheese to the choux paste. Stir just enough to incorporate. Scoop out about a tablespoon's worth of the dough and push it off the spoon onto the baking sheet. Sprinkle a few grains of coarse salt and a little of the reserved Parmesan cheese on each gougere. Bake for about 30 minutes, until nicely browned and crisp.