For the savoury cheese sauce, place the 45g flour, 275ml milk and 30g butter in a pan, and whisk constantly over a medium heat until beginning to thicken. Lower the heat, still whisking constantly, and cook until really thick and pipe-able. Remove from the heat and add the cheese, whisking until melted. Season with salt and pepper. Transfer to a piping bag.
Let the choux cool, then fill with the bechamel, using a piping bag and inserting it into a small incision in the bottom. You will know when it is full once it gains weight and the filling comes out from the hole.
Place the spinach in a bowl, and pour over boiling water to cover. Let rest until wilted. Drain, and add the chilli, some nutmeg and soy sauce, then blend until smooth.
Serve the savoury ones with the spicy spinach dip. See my other recipe for a coffee cream to fill the choux with. Enjoy!