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How to make Choux pastries with rare beef and horseradish cream

Yield = 40
Prep time: 0:20
Cook time: 0:35
Total time: 0:55

Ingredients

100g unsalted butter
130g plain flour, plus extra to dust
4 eggs
1/3 cup (25g) freshly grated parmesan
1 tablespoon milk
1/3 cup (80ml) horseradish cream
400ml creme fraiche or sour cream
40 wafer-thin slices rare roast beef
3 cups micro salad leaves (see note) or small watercress sprigs

Method

Step 1 Preheat oven to 200°C. Grease 2 large baking trays and dust with a little flour, shaking off excess.
Step 2 Combine butter, 1 teaspoon salt and 1 cup (250ml) water in a saucepan over medium-high heat. Bring to the boil, then remove from heat. Stir in flour to combine. Return to the heat and stir constantly until the mixture comes away from the sides of the pan in a ball.
Step 3 Remove pan from heat. Stir in 3 eggs well, 1 at a time, then stir in cheese. Drop 20 heaped teaspoons of mixture onto each tray, leaving room to expand. Beat milk with remaining egg and brush over pastry. Bake for 20 minutes until puffed and golden. Place puffs on a rack and pierce with tip of a knife to allow steam to escape. Cool completely. Keep choux puffs in an airtight container for 1 day or freeze ahead and reheat in oven.
Step 4 To serve, split choux puffs through the centre. Mix horseradish with creme fraiche and season. Fill puffs with cream mixture, beef and salad leaves.