CHEESE CHOUX BUNS

Don’t be scared of Choux pastry. It is dead easy and very quick, especially for nibbles. This is a post war recipe from a book entitled The Art of  Cooking, issued in the early 1950s by Stork margarine. There are some great recipes in the book, but these days we would use butter, of course. I rarely, if ever use margarine now. Great party or picnic food, or just to eat. If you follow this, you cannot go wrong, trust me.

CHOUX pastry: This recipe makes 2 doz cheese buns or similar. I often make ½ the mixture. From start to baking takes less than ten mins.

Pre heat your fan oven to 180C. Prepare a well buttered baking sheet. [or two]

In a medium saucepan place:

¼ pint water

4 oz butter

Bring these just to the boil then remove from the heat, then beat in, with a wooden spoon:

5 oz sieved plain flour and a pinch of salt [and pepper] 

Return to a low heat and beat until the mixture forms a ball. Remove from the heat and allow to cool until moderately warm. [5 mins] Then beat in, one at a time:

4 eggs

[if using for a sweet dish you can add a little vanilla extract or bean paste at this point too, but not the salt and pepper of course]

You can use a piping bag to pipe the round bun shapes, but just spooning equal amounts is good too. Make sure you leave room for them to expand. They blow up like little puffs of magic.

Bake for about 30 mins then cool on a rack. When they come out of the oven pierce each one quickly with the point of a cocktail stick to let out the steam. 

CHEESE/HERB Filling

8 - 12 oz cream cheese - I used Philladephia Light

2 oz very soft butter

pinch cayenne pepper [if you like it]

1-2 tablespoons warm milk, if necessary

salt and pepper

like me, you can add chopped herbs if you wish, eg esp chives.

Beat the cheese and butter together then beat in the seasonings. If very stiff add some warm milk.

Split the buns in half and fill with the cheese filling, or use a piping bag. I like them split to show the cheese and herbs.

I also like to lightly dust with smoked paprika, but there is no need.

Just scrummy, they just melt in your mouth.

NOTE: the pastry is good to fill with chocolate or cream. Just leave out seasonings.