Cheese puffs

	makes 16
	prep 10 mins cook 50 mins
	freeze empty choux puffs for up to 1 month

Ingredients:

60g (2oz) butter or margarine
75g (2 ½ oz) plain flour, sifted
pinch of salt
2 large eggs, beaten
30g (1oz) grated Parmesan cheese

For the filling
150g (5 ½ oz) low-fat cream cheese with garlic and herbs
2 tbsp milk
1 tsp fresh lemon juice
mild chilli powder, to taste
freshly ground black pepper, to taste
Parmesan cheese, Stilton, Gorgonzola, or mature Cheddar cheese, grated or crumbled, to taste

Preparation:

1 - Heat the oven to 200°C (400°F/Gas 6). Bring the butter and 120ml (4fl oz) of water to the boil. Remove from the heat and add the sifted flour and salt, beating vigorously with a wooden spoon. Replace on to a very low heat and stir until the dough is smooth and comes away from the edge of the pan. Gradually stir in the beaten egg until the dough is glossy and thick. Remove from the heat.

2 - When cool enough to handle, form the dough into 16 balls using 2 dessertspoons and place them, well spaced, on to a lightly greased non-stick baking tray. Bake for 20-25 minutes, or until puffed and golden.

3 - Remove from the oven and use a sharp knife to make a slit in the side of each puff to allow the hot steam to escape. Using a spatula, lift the puffs on to a wire rack to cool.

4 - Mix the filling ingredients. When the choux puffs are cool, open and spoon in the mixture.

Variation: Salmon scramble puffs: Melt grated Edam or Gouda cheese into hot scrambled egg and mix in some chopped smoked salmon. Use to fill the warm choux puffs.

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