Stilton Choux Puffs

These are very tasty nibbles to serve with drinks. They can be made and cooked in advance then frozen. Reheat before serving. It is an ideal recipe to use up the end of a piece of Stilton.

Ingredients
Makes 36

  • 55g (2oz) butter
  • 150ml (¼ pint) water
  • 70g (2½oz) strong plain flour
  • Pinch of salt
  • Black pepper
  • 2 free range eggs
  • 1 level tsp English mustard powder
  • ¼ tsp chipotle powder or cayenne pepper
  • 85g (3oz) Stilton cheese, grated
  • Poppy seeds - optional

 

Method


Place the butter and water into a saucepan and heat on the boiling plate until the butter has melted, and then bring to a rolling boil.
Remove from the heat and tip in the flour and salt. Beat well either using the AGA kMix or by hand. When cooled slightly add the egg, one at a time. Don’t worry if themixture separates, just keep beating and the mixture will soon come together.


Beat in the mustard powder, chipotle and grated Stilton. Put the mixture into a piping bag fitted with a plain nozzle, size 1cm(½inch) and pipe 36 portions onto a sheet of Bake-O-Glide placed on the AGA cold plain shelf.


2, 3 and 4 oven AGA: Slide the cold plain shelf onto the third set
of runners down in the roasting oven and cook for 15 minutes. Turn
the plain shelf and cook for a further 5 minutes, until risen, golden
brown and firm.


Serve warm with drinks.

Conventional cooking: Bake at 200ºC (400ºF), fan oven 180ºC,
Gas Mark 6 for about 15 minutes.

 
 

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