Cheese choux pastry is delicious and easy to make. These cheesy puffs are indecently scrumptious, served still warm from the oven you’ll get a cheese steam as you bite in and they’ll disappear in no time. They make for a great snack or to serve with drinks, beware, they’re very more-ish!
Ingredients for 4 people who like to nibble!
250 ml water
115g grated hard cheese – Comté or Gruyere is ideal
115g salted butter
½ teaspoon salt
140g plain flour
4 medium eggs
Method
Bring the water, butter and salt to the boil.
Remove from the heat when the butter is melted and stir in the flour (it looks a bit like mashed potato at this stage).
Place the pan back on the heat and cook for 2-4 minutes stirring. This will dry the mix out and you’ll know when it’s ready as the spoon you’re stirring with will stand up.
Take off the heat and let it cool for one minute then add the beaten eggs one at a time until you have a smooth paste (you can do this in an electric mixer).
Stir in the grated cheese.
Either pipe or use a tablespoon to transfer the mix into little rounds with at least 2 inches between them (as they rise quite a lot) onto a baking tray lined with grease proof paper.
Optional: You can sprinkle a little grated cheese over the top at this stage for extra cheesiness.
Bake in the oven at 220C/425F/gas mark seven for 10 minutes then turn the oven down to 180C/350F/gas mark four and bake for 15 minutes until they’re golden and fluffy.
Makes a great starter or canapé.
