Preheat the oven to 210°C.
Sift the flour, paprika, salt and a little pepper together in a large mixing bowl. Combine the butter and milk in a medium saucepan and heat gently until the butter has melted. Add the flour to the melted butter and milk mixture and stir until a smooth dough comes together.
Continue to beat the dough until it starts to pull away from the sides of the saucepan. Remove from the heat and add the eggs, one at a time, beating well between each addition, until the dough is shiny and even.
Beat in the grated cheeses until incorporated. Carefully transfer the dough to a piping bag fitted with a 2-3cm straight-sided nozzle.
Pipe onto a lined baking tray, spaced apart, and bake in the oven for 10 minutes. Reduce the heat after 10 minutes to 150°C and continue to bake for 5-7 minutes until evenly browned and risen.
The gougeres are ready when the inside if cooked through and not wet or doughy. Remove to a wire rack to cool a little before arranging in a serving bowl. Garnish with the thyme leaves and sprigs of thyme.