Ingredients
- SpinneysFOOD Bottled Drinking Water 125ml
- SpinneysFOOD Unsalted Butter 60g
- SpinneysFOOD All-Purpose Flour 60g
- Large SpinneysFOOD Organic Free-Range Eggs 2
- SpinneysFOOD Fresh Chives 20g, plus extra for serving
- Leftover hard cheese 150g
- Full-fat cream cheese 50g
- Dijon mustard 1 tsp
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Pepper To taste
Nutrition (Per serving)
- 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."
Triple cheese puffs
French 20 Mins Prep · 15 Mins Cook
- Preheat 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.