Little Choux Buns

WITH CREAM CHEESE AND SMOKED SALMON Makes 40-50

INGREDIENTS For the choux pastry: ◆ 55g butter, cut

into cubes ◆ 150ml water ◆ 70g plain flour,

well sifted ◆ Pinch of salt ◆ 2 eggs, beaten

For the filling: ◆ 100g cream

cheese

◆ 1tbsp chopped dill ◆ Finely grated zest

of 1 lemon ◆ 2 spring onions, very finely chopped ◆ 50g smoked salmon, very finely chopped ◆ Lemon juice, to

taste ◆ Salt and freshly ground black pepper 1 Set the oven to 200°C, Fan 190°C, gas 6. Line 2 baking sheets with parchment. 2 Put butter and water into a saucepan on a medium heat so the butter melts. Then bring to boil and add flour quickly. Pull off the heat and beat mixture until it starts to come away from the sides. Allow it to cool. 3 Once mixture is cool, beat in eggs a bit at a time, beating well between each addition. Put a plain nozzle in a piping bag and fill with the pastry. Pipe small buns onto the trays leaving 2cm gaps. Alternatively, use a small teaspoon. 4 Bake in a preheated oven for 20-30min. The buns will puff up and become fairly

brown. If they are taken out too soon, they will be soggy when cool. 5 Using a skewer, make a hole in the base of each bun. Return to the oven for 5min. Leave to cool on a wire rack. 6 Meanwhile, make the filling. Beat the cream cheese and add the dill, lemon zest, spring onions and salmon. Add some lemon juice to taste and some salt and pepper. 7 Once the buns are cold, cut the tops off with a sharp serrated knife and pipe or spoon in the cheese and salmon filling. Put the choux lids on top and serve.

Alternative fillings: ◆ 100g cream cheese, 1tbsp capers, rinsed and chopped, 2tbsp chopped fresh basil, 3 sundried tomatoes in oil, ver y finely chopped, ground black pepper, salt if necessary. ◆ 100g cream cheese, 1 small clove garlic, crushed, ½tbsp chopped thyme, 1tbsp chopped parsley, ½tbsp chopped chives, ½tbsp chopped mint.