Preheat your oven to 400°F – 200°C.

Place water and butter in a deep saucepan and bring to a boil in order for the butter to be melted by the time the water boils. Add salt and Cayenne pepper.

Add the flour, and mix well using a wooden spoon.

Return to low heat and continue mixing until the mixture becomes smooth and does not stick to the sides. This takes approx 2 to 3 minutes. Turn off the heat and leave to cool a few minutes.

Break the eggs in a container or bowl to avoid any eggshells and add to the mixture one at a time, as you mix vigorously with a wooden spoon or similar. Keep repeating this process until all 4 eggs are well incorporated into the mixture. (Note: You could also transfer to an electric mixer and use the beater attachment on medium speed.)

Chop the chives and ensure your two kinds of cheese are grated. Add to mixture and mix well. Set aside.

Grease a large sheet pan (shallow tray) with oil, and wipe off any excess with a cloth or paper towel. You just want a thin film of oil.

Using a plain pastry tube or nozzle approx half-inch, place in a piping bag and fill with mixture.

Pipe directly on your sheet pan as per choux shape (see video). Dip your finger in water and push down any spiky bits sticking out, repeat for each item.

As an option for a glossier finish, break an egg into a bowl, beat and using a pastry brush, lightly brush the tops of the choux. Sprinkle grated Parmesan cheese on each one.

Place in a preheated oven at 400°F – 200°C for approx 25 minutes. Keep cooking until they reach your desired color. A nice golden brown is best. Sprinkle a few chopped chives when serving.