Savoury profiteroles with herb and cream cheese

1/2 cup milk
1/2 cup water
60g butter
1 tsp salt
1 cup plain flour
4 eggs
60g gruyere cheese, grated
125g cream cheese at room temmp
1/2 cup sour cream
2 tbsp finely chopped herbs - parsley, chives, thyme
salt and freshly ground balck pepper

1. Preheat oven 220 C. Line 2 large oven trays with baking paper. Put milk, water, butter and salt in a medium pan over a medium heat. Stir until butter is melted and mixture comes to the boil. Add flour and stir quicly until mixture forms into a ball and pull away from side of pan.
2. Lay a sheet of baking paper on a flat surface, spread dough on paper to cool. Transfer, dough to a food processor. Add eggs, 1 at a time, processing after each addition, until combined. Spoon tbsp sized balls of mixture onto prepared trays, allowing room for spreading. Sprinkle gruyere on balls. Bake for 25 mins or until golden and profiteroles sond holow when tapped on base. Stand for mins cut in half while hot, to let steam escape.
3. put cream cheese in a med bowl and stir until smooth. Add sour cream and herbs. Season, then stir until combined. Spoon mixture into profiteroles and serve.