For the puffs: Preheat the oven to 350 degrees F.
Place the water, butter, and salt in a large saucepan. Bring the mixture to a boil and stir until the butter melts. Stir in all the flour at once and stir with a wooden spoon. Stir and cook until a dough forms and pulls away from the sides of the pan, 2 to 3 minutes. The mixture will be in a tight ball and not stick to the sides or bottom of the pan.
Remove from the heat and transfer the dough to the bowl of a standing mixer and let cool for 3 or 4 minutes. With the mixer on low speed, add the eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all the eggs have been added and the mixture is smooth, turn off the mixer and remove the bowl.
Spoon half the dough into a pastry bag fitted with a round tip. Don't fill the bag completely. Twist the top of the bag so that the dough will not leak out. (To pipe out the dough, gently squeeze out the amount you want, then release.)
On a sheet tray lined with parchment paper, squeeze out 1-inch size dough balls, about 2 inches apart. Form more balls on another sheet pan, if needed.
Place in the oven and bake until they're golden and crispy, 20 to 25 minutes. Remove from the oven and let cool.
For the filling: In a food processor, pulse the chorizo until finely chopped, but not a paste. No large chunks. Transfer to a bowl, stir in the mascarpone, manchego, pimenton, and chives. Stir until well combined. Taste and add salt, if needed.
Place the filling in another pastry bag outfitted with a small straight tip. Poke a hole in the side of each puff with the pastry bag tip and gently fill each puff with the filling and serve.
Recipe courtesy of Anne Burell