Saffron and Cheddar puff with goats’ cheese, chive and floral confetti filling

Name: Saffron and Cheddar puff with goats’ cheese, chive and floral confetti filling
Yield: Makes 1 large choux ring
Ingredients: 2 oz/50 g/ ½ stick butter; a pinch of salt; 115 ml/4 fl oz/½ cup water; 1/20 g/25 saffron threads soaked in 1 tablespoon boiling water; 175 g/6 oz soft fresh goats’ cheese, rind removed; freshly ground black pepper; 2 tablespoons chopped chives; 50 g/2 oz/⅔ cup floral confetti – see cook’s note; 2 eggs, lightly beaten; 115 g/4 oz/1 cup Cheddar, grated; 75 g/3 oz/¾ cup plain flour

Preparation info

Makes
1
large choux ring

Difficulty
Medium

Appears in

The Floral Baker

By Frances Bissell

Published 2014

About

Based on the traditional gougère so often served when one tours the wine cellars of Chablis, this is made with English, not to say West Country, flavours.

Ingredients

115 ml/4 fl oz/½ cup water
2 oz

Dessert
Vegetarian

Method

Lightly grease a baking sheet.

Bring the water, butter and salt to the boil in a medium-sized saucepan and, when it does so, tip in all the flour at once, stirring vigorously with a wooden spoon. As you stir, the mixture will dry and become smooth to the point where it leaves the sides of the pan. Remove from the heat and beat in the eggs, a