• Make the choux pastry as directed in the main recipe Given Below. Fill a piping bag fitted with a 1/2 inch (1 cm) plain nozzle and pipe about 15 small balls on to a baking sheet.
• Bake at Mark 6 (200°C) 400°F for 20 to 30 minutes.
• For the filling, heat the oil in a small saucepan and fry the garlic and onion over a medium heat until softened and transparent.
• Add the mushrooms and lemon juice and cook for about 10 minutes.
• Stir in the remaining ingredients. Cut the tops off the choux balls and fill with the mushroom mixture.
• Replace tops and serve sprinkled with paprika.

choux pastry

• This quantity of choux pastry will make 14 large or 26 small buns or eclair shapes.
• 2 1/2 oz (65 g) strong plain flour, sifted
• 5 fl oz (150 ml) water
• 2 oz (50 g) butter
• 2 eggs, beaten
• Sift flour on to a sheet of greaseproof paper. Place the water and butter in a small pan and heat gently until the butter melts. Bring to the boil and immediately add the flour. Beat rapidly over the heat for about 1 minute until smooth.
• Remove from the heat and beat for about 5 minutes until cooled. Gradually beat in just enough egg to form a smooth, glossy, stiff paste. Shape as required.
• Bake on a lightly oiled baking tray at Mark 7 (220°C) 425°F for about 30 to 40 minutes depending on size. Cool on a wire rack.