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| Choux Buns with Stilton Sauce |
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INGREDIENTS:
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65g/2 ½ oz flour |
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Pinch of salt |
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50g/2oz butter |
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2 eggs, beaten |
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75g/3oz full fat soft cheese |
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50g/2oz Blue Stilton, crumbled |
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30ml/2tbsp fresh milk |
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25g/1oz walnuts, finely chopped |
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METHOD:
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Sift together the flour and salt. Put
150ml/¼ pint water, and butter into a saucepan. Heat slowly until
the butter melts then bring to a brisk boil. |
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Add the flour all at once, stirring
quickly until the mixture forms a soft ball and leaves the sides of
the pan clean. Cool slightly. |
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Gradually add the eggs, beating them in
until the mixture is smooth, shiny and firm enough to stand in soft
peaks. Place twenty equal amounts on to a dampened and lightly
floured baking sheet. |
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Bake in the oven at 200°C/400°F/gas mark
6 for 20 minutes. Cool. |
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Beat together the full fat soft cheese,
Stilton and milk, stir in the nuts. |
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Cut the puffs in half and fill the
bottom half with cheese mixture. Replace tops and serve immediately.
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These can also be used for indulgent
finger food, or with drinks before a meal. |
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Makes 20 buns. |
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