Ham Parmesan Choux Puffs

Ingredients

• 120 ml whole milk
• 120 ml water
• 85 g unsalted butter, cubed
• 1/2 teaspoon fine salt
• 130 g plain flour
• 4 large eggs, at room temperature
• 70 g finely grated Parmesan, plus 2 tablespoons for topping
• 90 g finely diced cooked ham
• 3 tablespoons finely chopped chives, divided
• 1/2 teaspoon black pepper
• Optional: tiny pinch of cayenne or smoked paprika
• 160 g Greek yogurt
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1 tablespoon chopped chives
• Pinch of salt and black pepper

Method

1. Heat the oven to 220 C / 425 F. Line two baking trays with parchment. Keep the trays flat so the puffs rise evenly.
2. Put milk, water, butter, and salt in a medium pan. Bring just to a lively simmer, then add all the flour at once.
3. Stir hard with a wooden spoon for 2-3 minutes, until the dough forms a ball, pulls away from the pan, and leaves a thin film on the bottom.
4. Scrape the dough into a bowl and cool for 5 minutes. Beat in the eggs one at a time. The dough should look glossy, thick, and able to hold a soft peak. If it looks split after an egg, keep beating before adding the next.
5. Fold in Parmesan, ham, 2 tablespoons chives, black pepper, and optional cayenne. Keep ham pieces small so they do not weigh down the rise.
6. Pipe or spoon walnut-sized mounds onto the trays, leaving space between them. Sprinkle with the extra Parmesan.
7. Bake for 10 minutes at 220 C / 425 F, then reduce to 190 C / 375 F and bake 12-15 minutes more, until deeply golden and dry to the touch. Do not open the oven during the first 15 minutes.
8. Rest 5 minutes on the tray. Mix yogurt, Dijon, lemon, chives, salt, and pepper for the dip. Serve the puffs warm.