Cheese and Herb Puffs

Boil 130ml of water in a pan and add the butter to melt. Reduce the heat and add the flour to the pan, then stir for 3 mins to make a thick, smooth roux. Leave to cool for 15 mins.
Preheat the oven to 220C. Place a lined baking tray with 100ml of water into the bottom of the oven to create steam. Beat the eggs, a little at a time, into the roux until smooth and glossy. Stir in the goat’s cheese and thyme, then add to a piping bag with a plain 1cm nozzle. Pipe the mixture into 25 small balls onto 2 lined baking trays, then gently brush each ball with water and sprinkle on the parmesan. Bake for 30 mins, or until golden and puffed. Transfer to a drying rack to cool, then serve with red onion chutney.

45 mins

Makes 25

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