1/4 cup water
1/4 cup milk
1/4 cup butter, cup up
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
2/3 cup all-purpose flour
1/2 of one 8oz container cream cheese with chive and onion
3 ounces soft goat cheese
2 tablespoons milk
1 tablespoon snipped fresh parsley
2 teaspoons snipped fresh basil
1/8 teaspoon freshly ground black pepper
Preheat oven to 375 degrees. In a medium saucepan, combine the water, milk, salt and nutmeg. Bring to boil. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 5 minutes.
Add two of the eggs, one at a time, beating well with a wooden spoon after each addition until smooth. Spoon batter into a pastry bag with a 1/2 inch opening round tip. If you don't have a pastry bag, don't fret - use a Ziplock bag and cut a 1/2 inch opening in one of the corners.
Pipe 1 inch mounds 1 inch apart on a greased baking sheet. Lightly beat the remaining egg and brush over tops of pastry mounds. Bake for 20-25 minutes or until golden (ours took an extra 5 minutes so check carefully!). Transfer to a wire rack and cool.
While the pastries cool, prepare the filling. In a medium bowl, combine cream cheese, goat cheese and milk. Beat with an electric mixer on medium speed until smooth. Add parsley, basil and pepper and mix well. Slice the puffs in half horizontally with a serrated knife. Use a second pastry bag (or Ziplock) to pipe filling into the bottom half of each puff. Replace puff tops.