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Savoury choux buns

Savoury choux buns

Savoury choux buns

PT45M

Why not try?

1
Preheat the oven to 200°C/gas mark 6
2
Place the milk and salt in a pan and bring gently to the boil, and set aside until needed
  • 1 pinch of salt
  • 110ml of milk
3
In a separate heavy based saucepan, melt the butter on a medium heat. Add the flour and stir to combine with a wooden spoon. Continue to stir until the mixture forms a smooth paste without any lumps and leaves the sides and base of the pan cleanly. Cook for a further 5 minutes to cook out the starches in the flour
  • 40g of unsalted butter
  • 55g of flour
4
Reduce to a low heat, stir in the warm milk, a little at a time, and cook on the stove for 2-3 minutes until the mixture starts to form a paste and take on a sheen. Switch from a wooden poon to a whisk half way through this process
5
Place the paste in a food mixer and blend until cooled to room temperature. Beat the eggs into the paste one at a time until fully incorporated
  • 2 eggs
6
Transfer the mixture into a piping bag fitted with a medium-sized plain nozzle. Pipe evenly sized 3cm balls of the choux pastry onto non-stick baking sheets, leaving a space double that size between each one
7
Place into the oven for 10-15 minutes or until golden brown and firm to the touch, then leave on a rack to cool
8
For the filling, soften the cream cheese in a bowl with a plastic spatula. Season with a little salt and mix in the fresh herbs
  • 200g of cream cheese
  • salt
  • 1 tbsp of chervil
  • 1 tsp chives
9
Transfer the cheese and herb filling into a piping bag fitted with a star-fluted nozzle
10
Using a small sharp knife, cut the top off each cooked choux bun. Pipe a good amount of filling into each choux bun, place the tops back on and serve

Ingredients

Metric

Imperial

Choux buns

Cream cheese and herb filling

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