choux buns with Marmite béchamel

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1. First, make the cheddar sablé. Combine all the ingredients and roll out to 2mm thick. Cut rounds of 1cm and store, ready to use for the choux.  

2. Make the béchamel by melting the butter in a saucepan. Add the flour and cook gently for a further three minutes. Slowly start to add the milk while constantly stirring. Bring up to the boil until the sauce thickens. Add the marmite and cheese. Remove from the heat and keep stirring until fully combined. Allow to cool, then place in a piping bag.

3. To make the choux pastry, boil the milk, water, butter and salt, and use a wooden spoon to combine. Add
   the flour – it should form a firm, paste-like texture. Continue to cook this on a low heat to avoid catching
   for four minutes. 

4. Transfer the choux pastry mixture to a stand mixer with a paddle attachment and slowly add the eggs and leave spinning until cool; this can be done manually, just be ready to have a numb arm at the end!

5. To cook the choux, use a piping bag to pipe out onto a tray with baking paper. The choux should be approximately 2cm in diameter.

6. Place the cheddar sablé on top and cook at 180°C/gas mark 4 for 10 minutes, then at 160°C for a further 10 minutes. Cool on a resting rack.

7. Once cooled, make a small hole on the underside of the choux and fill with the marmite béchamel.

8. When ready to eat, place the choux back into an oven for three minutes to warm through, cover with Gruyère cheese, and serve. 

9. You can freeze the choux once made and defrost as needed.