1. Preheat your oven to 425℉.

2. Melt the butter in a medium saucepan over medium-high heat. Add the water, sugar, and salt and bring to a boil.

3. Once boiling, add the flour and stir rapidly to incorporate. Cook the paste that forms for 2-3 minutes or until it leaves a film on the bottom of the pan. Stir in the garlic and onion powders, mustard, and paprika. Let cool until just warm to the touch.

4. Begin adding the eggs 1-2 at a time, mixing well after each addition. The batter is ready if a spoonful lifted from the pot falls in a v-shape. If the batter falls like a dough ball, add an additional egg to loosen it.

5. Fold in the cheeses. Transfer the dough to a piping bag fitted with a ½” round tip. On a parchment-lined sheet tray, pipe quarter-sized mounds of batter about ½ inch high. Leave ~1 inch between the mounds. Bake at 425℉ 20-30 minutes or until puffy, golden brown, and crisp.

6. Cool and cut off the top quarter of the puff. Fill with crème fraîche and top with Smoked Trout Roe and chives. Enjoy!