Break the roquefort into pieces and place in a food processor with the cream, milk and olive oil. Blend until smooth and then pass through a fine sieve. Pour the cream into a siphon and charge with gas. Keep chilled until ready to serve.
Preheat the oven to 200'C.
Place the water, milk, butter and salt in a pan and bring to the boil. Remove from the heat and add the flour. Keep off the heat and beat until you have a dough that comes away cleanly from the sides of the pan. Leave to cool slightly and then beat in the eggs one at a time until you the mixture is of dropping consistency. Beat in the grated gruyère and the seasonings. Transfer the dough to a piping bag and pipe small balls on to a lined baking sheet. Transfer to the oven and bake for 12 to 25 minutes depending on size. The gougères should be crisp and golden brown.
Pile your gougeres high and place some foam in a small serving dish to go with it. Garnish with some smoked paprika and enjoy!
«Use any cheese you like in either element of this dish to create a favourite at home.»