Gougères:

1. In a thick-bottomed saucepan, boil the water, milk, butter, salt, and sugar. When the mixture has reached a boil, pour in the flour all at once and stir vigorously with a wooden spoon for 1 minute or until a ball of dough forms that comes away completely from the bottom of the saucepan.

2. Pour this ball into the bowl of a mixer fitted with a whip, then add the cheese and mix.

3. Add the eggs one at a time, beating quickly. The choux pastry dough should have a smooth consistency.

4. Place the dough in a pastry bag fitted with a smooth tip.

5. Preheat the oven to 220°C (425°F).

6. Place pieces of dough with a diameter of 1 inch (2.5 cm) on a baking sheet lined with parchment paper. Sprinkle with Parmesan.

7. Bake for 10 minutes, then reduce the oven to 190°C (375°F) and continue baking for 15 minutes. Remove the gougères from the oven and let cool on a rack.

Crab and Nordic Shrimp Salad

8. Place the shrimp in a bowl and flake the crab meat. Mix.

9. Add all the other ingredients to the bowl and mix. Cover and refrigerate to allow the flavors to develop.

Assembly:

10. Cut the gougères in half, then fill the bottom half with the crab and shrimp salad and cover with the top half of the gougère.