Don’t discard leftover cheese from your festive cheeseboards. Use them to make these delicious snacks
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Serves | 6 |
| Cuisine | French |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 275 |
| Fat | 20.4g |
| Saturates | 12.4g |
| Protein | 14.5g |
| Carbs | 8.9g |
| Sugars | 0.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 190°C, gas mark 5. Line a baking sheet with baking paper.
Place a medium-sized saucepan over a medium heat. Add the water and unsalted butter and stir to combine. Allow the mixture to come to a gentle boil. Add the all-purpose flour and stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the saucepan. Continue cooking for 1 minute. Remove the saucepan from the heat and let the mixture cool slightly to the touch. Gradually add the eggs, one at a time, beating well after each addition, until the mixture becomes smooth and glossy.
Drop tablespoonfuls of the choux pastry onto the lined baking sheet, leaving enough room for them to puff up. Bake for approx. 20-25 minutes, or until the choux puffs are puffed up and golden brown. Remove from the oven and let them cool on a wire rack.
Finely chop the chives and add to a bowl. Grate the leftover cheese into the same bowl. Add the cream cheese, Dijon mustard, salt and pepper. Mix well until all the ingredients are evenly incorporated. Place the mixture in a piping bag.
Finely chop the chives and add to a bowl. Grate the leftover cheese into the same bowl. Add the cream cheese, Dijon mustard, salt and pepper. Mix well until all the ingredients are evenly incorporated. Place the mixture in a piping bag.
