Whipped Goats Cheese and Caramelised Onion Choux Canapés

Makes 18 canapés

Ingredients

• 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 1 hr 15 mins

• Preparation time: 15 mins
• Cooking time: 1 hr

Instructions

1. Preheat the oven to 200c/180fan gas mark 6/ 400F.
2. To make the choux pastry, heat 110g water and 45g butter together on high in a saucepan.
3. 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.
4. Beat with a wooden spoon until the mixture comes together and comes away from the sides. Leave the mixture to cool.
5. 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.
6. 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.
7. 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.
8. Use a damp finger to smooth down any points on the choux pastry balls left from the piping as they will burn.
9. 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.
10. Once the 20 minutes are up and the choux buns have baked, remove them from the oven
11. 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.
12. 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.
13. Add in the sugar, balsamic and a little salt. Cook for a further 30 minutes until dark and sticky. Allow to cool.
14. 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.
15. 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.