Savoury choux buns

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Often used for profiteroles, choux pastry can also be prepared to hold savoury filling, as seen here in this canapé from Martin Wishart. Chervil and chives are used in the cream cheese filling, but feel free to experiment with other herbs, such as rosemary or thyme.

First published in 2015




Choux buns

Cream cheese and herb filling


  • Piping bag with medium nozzle
  • Piping bag with star nozzle


Preheat the oven to 200°C/gas mark 6
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
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
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
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
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
Place into the oven for 10-15 minutes or until golden brown and firm to the touch, then leave on a rack to cool
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
Transfer the cheese and herb filling into a piping bag fitted with a star-fluted nozzle
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
First published in 2015

Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.

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