Creamy goat's cheese choux buns
This stunning savoury choux pastry recipe is perfect for impressing your party guests. Made with light, crisp pastry and filled with creamy goat's cheese, these delicious buns are perfect for serving as a canapé or starter.
- Preheat the oven to gas 6, 200ºC, fan 180ºC. Line a large baking tray with baking paper. Sift the flour onto a piece of folded and opened out parchment paper.
- In a saucepan, heat the water, salt and butter until the butter has just melted. Bring just to the boil, remove from the heat and tip in the flour at once and beat vigourously with a wooden spoon.
- Beat until the mixture is smooth and pulls away from the sides of the pan to form a ball, about 20 secs. Return the pan to the stove and beat for half a minute on a very low heat. Remove from the heat and leave to cool slightly.
- Beat in the eggs, one at a time, beating hard between each addition. Beat the last egg in a bowl with a fork and add a little at a time. You may not need all the egg. When enough egg has been added, the dough will be shiny and soft enough to fall from the spoon.
- Pipe the pastry mix onto the baking paper in small mounds well-spaced apart. Dip your finger in cold water and press lightly on the top of each to ensure they are even and not pointy on top.
- Bake for 20 mins or until well risen and golden. Remove from the oven and pierce the side of each bun with a sharp knife to allow the steam to escape,. Return to the oven for 2 mins to crisp up and then transfer to a wire rack to cool completely.
- Meanwhile, make the red onion relish. Heat the olive oil in a large frying pan, add the onions, thyme, seasoning and fry over a gentle heat for 15 mins, stirring frequently. Add the sugar and balsamic vinegar, turn up the heat and bubble for 2-3 mins or until caramelised. Remove from the pan and set aside to cool.
- Whip the cream and gently fold in the goats cheese, season with black pepper.
- To serve, spoon the creamed goats cheese into a piping bag, pipe a spoonful of the mix into the middle of each choux bun. Top with a little spoonful of the relish and then serve immediately.
Freezing and defrosting guidelines
Bake the buns according to the recipe but stop before filling. Allow to cool completely. Pack into freezer-proof plastic boxes/bags and freeze for up to 3 months.
Remove from the freezer and leave to defrost in packaging at room temperature for several hours before filling and serving.
Prepare the creamy goats cheese and onion relish ahead of time and store covered in the fridge for up to 2 days. Assemble just before serving as the buns will soften quickly.
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