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Preheat oven to 400°F. In a medium saucepan combine the water, butter, thyme, salt and pepper. Bring to a boil. Immediately add flour all at once; stir vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition. Stir in blue cheese, Gruyère cheese and pine nuts.
Line two baking sheets with parchment paper. Transfer dough to a pastry bag. Pipe 1-inch mounds of dough, 1 inch apart, onto prepared baking sheets.
Bake about 20 minutes or until golden and firm, rotating sheets halfway through baking if necessary for even browning. Serve warm or at room temperature.