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Cherry Choux Puffs

315 Calories per serving

ingredients

serves 4
6 tablespoons water
8 teaspoons margarine
2 oz (60 g) strong bread flour or plain flour
2 eggs, lightly beaten

for the filling

6 oz (180 g) curd cheese
2 oz (60 g) cherries, stoned and chopped
4 tablespoons low-fat natural yogurt
1 1/2 teaspoons caster sugar

for the sauce:

8 oz (240 g) cherries, stoned
juice of 1 medium orange
4 teaspoons sugar
strip of lemon zest
1 1/2 teaspoons arrowroot
1/2 - 1 teaspoon lemon juice
To serve:
1/2 teaspoon icing sugar
2 oz (60 g) cherries to decorate

method

1. Line a baking sheet with non-stick baking parchment.

2. To make the choux pastry puffs, gently heat the water and margarine in a saucepan until the margarine has melted; increase the heat and bring to a rolling boil. tip in all the flour and beat well over a low heat for 1 minute. By this time the mixture will be in a ball. Allow to cool a little.

3. Gradually add the eggs, two teaspoons at a time, beating well after each addition. either spoon or pipe the pastry onto the prepared baking sheet to form 20 small balls.

4. Preheat the oven at Gas Mark 6, 200°C, 400°F. immediately the puff balls are in the oven, increase the temperature to Gas Mark 7 (210°C) 425°F. Bake for 15 minutes until well risen and golden brown. Make a slit in each puff with a sharp knife to allow the steam to escape. Return to the oven for a further 5 minutes. Cool on a wire rack.

5. To prepare the filling, mix together the curd cheese, cherries, yogurt and sugar. Don't fill the puffs until a short while before serving.

6. To make the sauce, place the cherries, orange juice, sugar and lemon zest in a saucepan. simmer for about 10 minutes until the cherries are cooked. Remove the lemon zest and transfer to a blender or food processor and process until smooth.

7. Blend a little of the sauce with the arrowroot, gradually add all the sauce and bring to the boil over a moderate heat, stirring all the time. Boil for 1 minute, add lemon juice to taste and leave to cool.

8. fill the cold choux puffs with a little of the curd cheese filling. pile five puffs onto each serving plate, dust with a little icing sugar and decorate with the reserved cherries. Spoon a little of the cherry sauce over and serve the remainder separately.

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