Sweet or savoury fillings for choux

Step 1/4

• 3¾ g butter
• 5⅝ g plain flour
• 34⅜ ml milk
• 6¼ g mature cheddar

• whisk
• saucepan
• piping bag

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.

Step 2/4

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.

Step 3/4

• 2 handfuls baby spinach
• freshly grated nutmeg
• ⅜ dashes soy sauce
• ¼ dried birdseye chilli

• heatproof bowl
• fine grater
• immersion blender

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.

Step 4/4

Serve the savoury ones with the spicy spinach dip. See my other recipe for a coffee cream to fill the choux with. Enjoy!

Enjoy your meal!