For the choux pastry savory first boil the water with butter. Stir in the flour all at once and stir until the dough comes off the wooden spoon.
Allow the mixture to cool, then gradually stir in the eggs. Season with salt and freshly grated nutmeg.
Using a piping bag, pipe the mixture onto a baking tray lined with baking paper and bake at 180 °C until golden brown.
Meanwhile, chop the herbs and mix with the cream cheese. Fill the cooled choux pastry fritters with the herb cream cheese and ham.