Popular with profiteroles, choux pastry can also be prepared to hold savoury filling, as seen here in this canapé from Martin Wishart. This choux bun recipe makes approximately 80 small buns, and is wonderful to make for your next party, as the pastries are a snap to make. Chervil and chives are used in the cream cheese filling, but feel free to experiment with other herbs, such as rosemary or thyme.

Browse through our collection of vegetarian recipes for more meat-free dishes.

Method
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
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
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
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
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
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Ingredients

Choux buns

  • 110ml of milk
  • 1 pinch of salt
  • 55g of flour
  • 40g of unsalted butter
  • 2 eggs

Cream cheese and herb filling

Equipment

  1. Piping bag with medium nozzle
  2. Piping bag with star nozzle

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Martin Wishart shares a choux buns recipe that will make your mouth water. These neat canapés not only taste amazing but look great when served up on a platter at a large gathering


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