Choux Pastry With Cheese
|Water||1⁄2 Pint (300 Milliliter)|
|Butter||4 Ounce (100 Gram)|
|Sea salt||1 Pinch (225 Gram)|
|Wholemeal flour||240 Gram (1 Tablespoon- For The Mould)|
|Eggs||5 , beaten|
|Black pepper||To Taste, freshly ground|
|Celery seeds||1 Pinch|
|Gruyere cheese||4 Ounce (100 Gram)|
|Butter||1 Ounce (For The Mould, 25 Gram)|
1. Cut half the cheese into small cubes
2. Grate the remaining cheese
3. Grease a ring mould or savarin mould with a little butter and sprinkle with flour.
4. Preheat oven to 400°F/200°C (Gas Mark 6)
5. In a large saucepan, tip the water and the butter
6. Gently heat to a boiling point with a pinch of salt
7. When the water and butter reaches a boiling point, tip in all the flour into the water at once very quickly
8. Stir fast to ensure that the flour blends together with the water and the butter
9. Reduce the heat immediately and keep stirring till a uniform smooth paste is formed that comes away from the sides of the pan
10. Remove from the pan and allow to cook for 4 minutes
11. Gently add the beaten eggs to the paste a little at a time
12. Mix the eggs into the paste well
13. Stop adding eggs when the mixture becomes thick and pourable. Ideally, it should hold a thread or become one thread thick when poured.
14. Add the peppers and the celery seeds
15. Add first the grated cheese and then the cubes to the mixture and ensure that the mix is uniform
16. Pour the paste into the prepared mould evenly.
17. Bake on the middle shelf of a preheated oven at 400°F/200°C (Gas Mark 6) for 30 to 35 minutes. Turn out onto a flat dish and serve cut into portions.
18. Sprinkle with cheese and serve hot