Watercress and cream cheese choux buns

YOU WILL NEED

125ml whole milk Salt 40g unsalted butter 55g plain flour 2 eggs

For the filling 200g cream cheese

Small handful of watercress, finely chopped

DIRECTIONS

■ Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Line a baking tray with parchment.

■ Pour the milk into a saucepan and add a pinch of salt. Gently bring to the boil, then remove from the heat and set aside.

■ In a separate saucepan, melt the butter before adding the flour and stir with a wooden spoon or spatula to combine fully. Keep stirring continuously for a few minutes to cook out the flour. Gradually add the milk and stir until there are no lumps. Keep beating the mix until smooth and glossy.

■ Tip the paste into a clean bowl and beat until it has cooled to room temperature. Slowly add the eggs and stir to combine.

■ Scrape the mixture into a piping bag, fitted with a round nozzle. Pipe a 3cm-wide round of the paste onto the prepared tray, leaving plenty of space between each round. Bake for 12-15 minutes, until risen and golden brown. Remove from the oven and leave to cool.

■ To make the filling, beat together the cream cheese and watercress then transfer to a piping bag. Slice each choux bun in half then pipe filling onto the bottom half and place the other half on top to finish the choux buns.

Recipe and image courtesy of The Watercress Company, watercress.co.uk