Cheese puffs with honeyed goat's cheese

Goat's cheese filling

• 50 g eschalots
• 160 g goat's cheese
• 30 g pouring (whipping) cream
• 2 tsp sherry vinegar
• 1 tbsp honey
• salt, to taste
• ground black pepper, to taste

Cheese puffs

• 130 g Gruyère cheese, cut into pieces (2 cm)
• 125 g water
• 125 g full cream milk
• 70 g unsalted butter, cut into pieces
• ½ tsp salt
• 150 g plain flour
• 3 eggs
• ½ tsp ground black pepper
• ¼ tsp ground nutmeg