I had some reduced fat mature cheddar and grana padano in the fridge so used those but any strong cheeses like stilton or parmesan will also be ace. If you're not a fan of chilli then you can leave out but I'd recommend popping a pinch of smoked paprika in its place, and if you don't fancy savoury choux buns then Siany has made some kickass limoncello and white chocolate profiteroles *drool*....
Chilli Cheese Choux Bites (makes about 40)
You will need:
- 8 spring onions, finely chopped
- 1 tsp chilli flakes
- 1 tsp olive oil
- 70g butter, cubed
- 175ml cold water
- pinch salt
- 120g plain flour
- 4 medium free range eggs, beaten
- 100g mature cheddar cheese, grated
- 20g freshly grated grana padano
- 1 tsp dried thyme
- freshly ground black pepper
- 1 tsp garlic granules
- Preheat your oven to 220C/425F/gas mark 7. Very gently fry the spring onions and chilli flakes in the olive oil for about 2 minutes then set aside to cool.
- Put the butter, water and salt in a small saucepan, bring to the boil then remove from heat. Add the flour all in one go and stir quickly, return to a medium heat and continue stirring for 2 minutes, the mixture will have come away from the sides of the saucepan. Put the mixture in a big cold mixing bowl.
- Using an electric whisk beat the mix on high speed then very gradually, whilst continually whisking, add a little bit of the beaten egg, whisk more then add more egg, repeat until all the egg is incorporated and the mixture is lovely and smooth.
- Stir in the cheeses, spring onion mixture, pepper, garlic granules and dried thyme and make sure it is well mixed.
- Line a roasting tin with greased baking paper then either using a piping bag with a 1cm plain nozzle or a couple of teaspoons make about 12 cherry tomato sized choux mixture balls leaving about 3cm clear all the way round as they will puff up.
- Bake for 10 minutes then turn the oven down to 190C/375F/gas mark 5 and cook for a further 7 minutes or until they are golden brown and the bottoms are nice and crispy. Repeat this with the rest of the choux mixture.
- Eat straight away or you can fill them with whatever you fancy.