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Whipped Goats Cheese and Caramelised Onion Choux Canapés
These little choux canapés are a delicious party nibble for Christmas and New Year parties.
Makes 18 canapés
- 45g butter
- 55g gluten free flour
- 2 eggs, beaten
- 250g soft goats cheese
- 180g cream cheese
- 1 tsp thyme leaves
- 1 red onion
- 1 tsp balsamic vinegar
- ½ tsp brown sugar
Total time required
- Preparation time:
- Cooking time:
- Preheat the oven to 200c/180fan gas mark 6/ 400F.
- To make the choux pastry, heat 110g water and 45g butter together on high in a saucepan.
- Weigh out the flour and salt in a bowl. As soon as the butter has melted with the water in the saucepan, bring to a rapid boil. Turn off the heat and pour the flour in, whisking together quickly.
- Beat with a wooden spoon until the mixture comes together and comes away from the sides. Leave the mixture to cool.
- Once the flour mixture is just warm, not hot, gradually start to add the beaten egg about 1 tablespoon at a time. You will have to beat the mixture quite well to incorporate the egg.
- Once you have reached a ‘reluctant drop’ consistency (the mixture falls off the spoon but only after 7-8 seconds, you may not need all the egg), add it into a piping bag fitted with a large round nozzle.
- Line two baking trays with baking paper and then pipe 18-20 cherry sized balls on the paper, making sure to spread them well apart.
- Use a damp finger to smooth down any points on the choux pastry balls left from the piping as they will burn.
- Flick both of the trays with a little water and then bake in the oven for 20 minutes. Do not open the oven in that time or the choux buns will collapse.
- Once the 20 minutes are up and the choux buns have baked, remove them from the oven
- Use a cocktail stick to poke a small hole in the sides. This releases any steam and dries out the center. Return to the oven for 5 minutes and then allow to cool completely.
- To make the caramelised onion, finely slice one red onion and soften with 1 tsp olive oil. Allow to soften for 30 minutes in a pan.
- Add in the sugar, balsamic and a little salt. Cook for a further 30 minutes until dark and sticky. Allow to cool.
- To make the whipped goats cheese, add the goats cheese, cream cheese, thyme leaves and seasoning to a bowl and use an electric or hand mixer to beat together. Spoon the mixture into a piping bag fitted with a closed star nozzle.
- Slice off the tops of the choux buns to make a cup. Pipe the mixture into the choux by holding the piping nozzle straight down and piping upwards. Top each with a little of the caramelised onions and serve immediately.