These little choux puffs freeze brilliantly, so they are a great one to have in the freezer for busy times. Alternatively they will keep them in the fridge for a couple of days, take your pick, they are delicious whichever way you choose to store them. This recipe makes masses of light and spicy golden bites, which is just as well as they are soon gobbled up. Give them a go, choux pastry is far easier to make than you would imagine.
Ingredients - makes approximately 45
For choux pastry
110g plain flour
125g chorizo, skinned and finely chopped
Preheat oven to 180
Grease 2 baking trays.
Bring butter, salt and water to bring to a boil in a medium sized saucepan. Remove from heat and tip in flour. Stir with a wooden spoon until combined. Return to the heat and beat for approximately 1 minute until the pastry starts to form into a ball.
Place dough in a bowl and allow to cool slightly before beating with an electric whisk, gradually adding the eggs one at a time. Allow each egg to be properly mixed in before adding the next.
Stir in chopped chorizo.
Using two spoons, spoon small walnut sized pieces of dough onto a greased baking sheet, leaving a space between each spoonful.
Cook for approximately 20 minutes (depending on size). Serve immediately or cool on a rack.
Store in a tin for a couple of days or open freeze. Defrost before reheating for 3 minutes at 200°c
Dust with paprika and serve.