Goat’s cheese choux buns

Makes 30

100g plain flour, sifted 80ml cold water 80ml milk 70g chilled unsalted butter, chopped 2 eggs 180g soft goat’s cheese 180ml double cream 400ml balsamic vinegar 40g sugar small basil leaves, to garnish sea salt and black pepper 2 large, flat oven trays baking paper 2cm smooth nozzle piping bag 1cm smooth piping nozzle Preheat the oven to 220°C/200°C fan/ gas mark 7 and line the trays with baking paper. Place the flour in a large mixing bowl and add a pinch of sea salt.

In a large saucepan, combine the water and milk, and add the butter. Simmer gently until the butter melts. Turn the heat up to a rolling boil, then pour the liquid into the bowl of flour and beat with a wooden spoon for 2 mins until a smooth, moist dough forms. Whisk in the eggs, one at a time, until completely integrated. The dough should be smooth and glossy. Allow the dough to stand for 10 mins.

Fill the piping bag with the dough, then pipe out 15 mounds of pastry, approximately 4cm wide, on each of the prepared trays, leaving approximately 5cm of space between each. Turn the oven down to 180°C/160°C fan/gas mark 4 and bake the buns for 20 mins until golden and hard when tapped. Turn the oven off and allow the pastries to cool completely within the closed oven. Using the end of the 1cm piping nozzle, create a hole in the bottom of each bun, so the filling can be piped in later.

In a large mixing bowl, whisk together the goat’s cheese and double cream for 2 mins until firm. Season with black pepper and stir thoroughly. Fill a piping bag, fitted with the small nozzle, with the mixture and fill the buns with the goat’s cheese cream.

Place the balsamic vinegar and sugar in a large saucepan and bring to the boil. Simmer for 10-12 mins until reduced by half, and the liquid stays on the back of a spoon, then allow to cool for 10 mins. Dip the top of each bun into the balsamic vinegar and set on a wire rack until the vinegar sets.

Serve the buns, garnished with the small basil leaves, or keep chilled and eat within 3 days.