The recipe for the choux is one I borrowed from Cuisine Actuelle and translated into English. It makes for successful pâte à choux that you should totally fill with our Haitian Tête Maure (aged Edam) cheese spread for which I also leave you a recipe below
Prepared Tête de Maure cheese spread for which you can find the recipe here
1 lb Tête de Maure cheese grated
1/4 stick butter
1 or 2 tbsp evaporated milk
1 or 2 tbsp mayo
1 small onion grated
1 chopped piment bouc
few drops of mustard
ground pepper to taste
Instructions
For the cheese spread
Mix all the ingredients, and let macerate
For the pâte à choux
In a saucepan, combine the water, butter and salt. Bring to a boil
Once the butter has fully melted, add the flour at once
Remove from heat and mix with a spatula until there’s no more steam coming out of the batter. This process can take up to 10 minutes. While mixing, try to press the dough against the sides of the pot so that it cools evenly
Your batter should turn into a ball that does not stick to the sides of the pot when you shake it
Preheat your oven at 375
Once the batter is completely cool, incorporate the eggs one at a time, making sure to mix it well before adding the next egg
Your dough is ready when it forms a bird's beak.
Fill a pastry bag with the dough and squeeze it on a parchment lined baking sheet
Bake for 35 minutes without opening the oven. Your choux are ready when they are golden brown and puff up
Remove from the oven and let them cool on a rack
Once they’re cold, make a small opening, and fill them with some prepared Tête de Maure cheese spread