Instructions: Using the recipe for cheese choux dough (see gougere) make the choux dough. It can be made up to eight hours in advance though it will lose some of its puff. When the dough is still warm rub the surface with a knob of butter to prevent a skin from forming. Put small mounds (about 1 tbsp) of the mixture on to trays lined with nonstick (or thoroughly greased) baking parchment. Bake at 200C/400F/Gas Mark 6 for 15-20 minutes until well puffed and brown.

Eat hot or cold.

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