Goats' cheese choux with watercress and pickled walnuts

1. 1

   To make the choux pastry, heat 250ml/9fl oz water in a large saucepan on a medium heat. Add the butter and a pinch of salt. Once the butter has melted and the mixture has come to a boil, add the flour to the pan and beat with a wooden spoon.

2. 2

   Once the mixture comes away from the sides of the pan, transfer to a large bowl and slowly add the eggs, mixing all the time. You can use a stand mixer with a dough hook or do it by hand. Allow to come to room temperature.

3. 3

   Preheat the oven to 200C/180C Fan/Gas 6.

4. 4

   Line a tray with non-stick baking paper and transfer the mixture into a piping bag. Pipe 2cm/¾in rounds on the paper, then cook for around 25-30 minutes, until the pastry is lightly golden and hollow.

5. 5

   Remove and pierce each choux bun to allow steam to escape. Lay on a rack to cool.

6. 6

   To make the filling, beat the cheeses together in a large bowl using a wooden spoon until smooth. Mix in the thyme and the pink peppercorns. Transfer to a piping bag and fill each choux bun from the base.

7. 7

   To make the watercress and pickled walnuts, add the walnut oil, vinegar and mustard to a small bowl and whisk until combined.

8. 8

   Dress the watercress in the walnut oil vinaigrette, then toss with the toasted walnuts and transfer to a plate. Top with the choux buns. Garnish each choux bun with a slice of pickled walnut and finish with a little grated pecorino.

1 serving ≈ 35 g

Nutrition values are estimates. - means data is unavailable.