- Preheat oven to 200°C and grease and line a baking tray.
- Sift the SASKO Cake Wheat Flour.
- Place water, butter and seasoning into a saucepan on medium heat and once the butter has melted and the water is just boiling, add the flour in one shot and stir vigorously with a wooden spoon for 2-3 mins until the pastry comes away from the sides and forms a ball.
- Remove from the heat and allow to cool for 5 mins. (The choux needs to be cool enough to touch with your naked hand, if not the eggs may cook when you add them and leave you with a choux scrambled egg.)
- Add the eggs, one at a time, beating with the spoon until completely incorporated, this requires quite a lot of arm strength.
- The choux should now be sticky and rich but should still be able to hold its shape.
- Using a piping bag or 2 spoons, create 4-12 equally sized circles of choux on the baking paper with at least 4cm between each of them as they will double in size.
- Bake in the oven for 20-30 mins (depending on their size) until golden brown and crisp.
When you take them out of the oven, prick each of the buns with a skewer/knife to release the steam and allow to cool on a wire wrack.
For the filling:
- Put a frying pan on med-high heat, toss in the butter and, once melted, add the garlic and mushrooms, season with salt and pepper and fry for about 2 minutes.
- Add the lemon juice and thyme and fry for a further 5-8 minutes until tender and beginning to brown. Set aside.
- Mix together cream/cottage cheese and chives.