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Preheat the oven to 200 degrees Celsius / 400 degrees Fahrenheit.
Heat the water, butter, sugar and salt together in a saucepan and bring it to boiling point. Break the butter into small chunks so that the water doesn't boil before it has melted into it.
Sieve the flour into the water and remove it from the heat whilst stirring vigorously to form a smooth paste.
Put back on the heat and continue to stir the mixture for a few minutes - we need to cook out the flour or the profiteroles won't rise when we bake them. It will form a smooth, shiny ball that holds its shape together if you roll it around the saucepan (see video).
It now needs to cool down to room temperature before we add in the egg, or they will scramble. Turn it out into a glass bowl and put in the fridge for a few minutes.
Whisk the eggs together and add slowly into the pastry mixture, stirring continuously so it incorporates. We want to achieve a silky, gloopy mixture that will fall off a spoon rather than stick to it. Stir though the chopped thyme leaves.
Dab your finger into water and then flatten the little peak left by the piping nozzle, then flick water over the whole tray.
Pipe your profiteroles. Put the mixture into a piping bag and cut 1cm from the end. Pipe small mounds of around teaspoon in size of the choux pastry onto a lined baking tray, leaving a gap between each one.
Bake the profiteroles in the oven for 17-19 minutes until they are golden brown. Be governed by colour rather than time, as all ovens vary.
Take the profiteroles out of the oven and carefully make a hole in the bottom rising the end of a sharp knife. It needs to be big enough to fit the nozzle of a piping bag into it. Now put the profiteroles back in the oven to dry out for one more minute with the holes facing upwards.
Make your filling by whisking together the goat cheese and cream cheese, adding a splash of milk to slacken it if needed. Season to taste with salt and pepper and place into another piping bag.
Pipe the whipped goat cheese filling into the savoury profiteroles. Drizzle over some honey, and serve.