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These clever festive canapés combine all the flavours of a cheeseboard into one bite as tangy goat's cheese joins Parmesan, with a touch of fresh thyme. Serve with onion chutney on the side for spooning. See method
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Line 2 large baking sheets with nonstick baking paper. Place the butter in a pan with 130ml water and bring to the boil. Allow to bubble until the butter has melted. Reduce the heat and add the flour to the pan. Stir for 2-3 mins until you have a smooth, very thick paste. Remove from the heat and allow to cool for 15 mins.
Preheat the oven to gas 7, 220°C, fan 200°C. Place a baking tray with 100ml water in the bottom of the oven – this will create steam and help the puffs rise. Using a stand mixer or hand whisk beat in the eggs a little at a time, until the mixture is smooth and glossy. Stir in the thyme and goat’s cheese.
Using a piping bag with a plain 1cm nozzle, pipe the mixture into small balls in lines onto the baking trays. Gently brush a little water over the top of each ball, and sprinkle over a little Parmesan. Carefully place them in the oven and bake for 25-30 mins until golden brown. Transfer to a wire rack to cool. Pile onto a serving dish and serve with the onion chutney on the side for spooning.
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