Savoury Profiteroles

Instructions

Pastry

Preheat the oven to 200C, add the milk and salt to a saucepan and gently boil, remove from the heat and set aside.

In a separate saucepan, melt the butter over a medium heat, add the flour and stir to combine. Continue stirring until a smooth paste forms without lumps then cook for a further 5 minutes.

Reduce to a low heat, stir in the milk mixture a little at a time and heat for 2 -3 minutes until a paste-like mixture forms.

Place the paste into a food processor, blend until cooled, beat the eggs into the paste one at a time and transfer the mixture into a piping bag and pipe evenly sized 3cm balls onto a baking tray lined with baking paper.

Place in the oven for 10 to 15 minutes or until golden brown and firm.

Filling

Soften the cream cheese in a mixing bowl, season with salt and herbs. Transfer to a clean pipping bag and cut the top off each cooked choux bun. Pipe in some of the cheese mixture and add a smooth mixture of avocado seasoned with salt on top followed by a slice of tomato or smoked salmon. Finish with some cress and top with the rest of the choux bun.