Prep Time: 30 minutes
Cooking Time: 30 minutes
2/3 Cup all-purpose flour Pinch each of salt and red (cayene) pepper
1/4 Cup grated Ladismith Cheddar
1/4 Cup Ladismitter Cultured Butter
2/3 Cup water
2 Eggs, beaten
60g Cream cheese with chives 180g Carrots, finely grated
1 Bunch watercress
1/3 Cup milk
30g Cream cheese with chives Salt and pepper to taste
Smoked salmon A few chives Parsley sprigs
To make pastry, sift flour, salt and cayenne pepper into a bowl. Mix in Ladismith Cheddar. Put Ladismitter Cultured Butter and water in a saucepan and bring to a boil. Remove from heat and immediately beat in flour mixture all at once. Return to low heat and beat vigorously until a soft ball forms and leaves the sides of the pan. Cool slightly, then gradually add beaten eggs, beating between each addition. Continue beating until mixture is smooth and glossy. Cover and leave until cold.
Preheat oven to 220 °c. Grease a baking sheet. Pipe or spoon about 16 small mounds onto baking sheet. Bake for 15 minutes. Reduce temperature to 190 °c and bake for 1o – 15 minutes or until puffed and golden.
Transfer to a wire rack and slit the side of each puff.
To make filling, blend cream cheese and carrots in a small bowl and spoon into choux puffs.
To make sauce, put watercress, milk and cream cheese into a blender and process until smooth. Pour into a small saucepan and heat gently. Season to taste.
To serve, put 2 or 3 puffs on each plate with a little sauce. Garnish with a slither of smoked salmon, carrots, chives, and parsley.