I decided to make something retro-Cheese Puffs. This also helped me to practice a new technique from class- choux pastry which seemed like the oddest method I'd ever heard of! These turned out well, I served them with a UK staple, Branston pickle, the perfect accompaniment to cheddar cheese. I also discovered that the grated cheese made it really hard to pipe, I'd recommend dolloping them on the sheet pan with a teaspoon.
Another presentation might be to make the pastries a little bigger, and then fill with sour cream and sundried tomatoes.
350c convection oven 15 mins then 325 for 8 mins (conventional 375-400 15 mins then 325 15 mins)
8 oz water
2 tsp salt
6oz bread flour
6oz sharp cheddar
6 scallions, finely chopped, or chives
Boil the water and butter in a saucepan
Turn heat down and add salt and flour then mix vigorously over a low heat with a wooden spoon
Stir until it becomes a dough
Transfer to a mixer with a paddle and stir for 2 minutes on a low speed
Add eggs 2 at a time once mix has cooled.
Scrape down bowl and mix for another 30 seconds, mix in cheddar and scallions then drop teaspoon sized dollops onto a wax paper covered sheet pan.
Here are the piped pastries ready to cook.