- 60g butter, chilled and cut into small cubes, plus extra to grease
- 100g cake flour
- 3 large eggs
- ¾ tsp English mustard powder
- 50g Gruyère cheese, grated
- poppy seeds, to sprinkle
FOR THE FILLING
- 25g butter
- 2 large shallots, finely sliced
- 375g chestnut mushrooms, sliced
- 75ml dry sherry, optional
- 100g crème fraîche
- 125ml double cream
- large handful parsley, finely chopped
- finely grated zest of ½ a lemon
- 50g watercress, roughly chopped
- 15g dried cranberries, chopped
- Preheat oven to 200°C and grease a large baking tray. Put butter and 200ml cold water into a medium pot. Make sure your flour is weighed out, and 2 of the eggs are beaten together in a jug. Heat butter mixture, stirring with a wooden spoon to melt. Turn up the heat and, as soon as mixture comes to the boil, take pot off heat, add flour in one go and beat with a wooden spoon until mixture comes away from the sides of the pot and is glossy (about 30 seconds). Set aside to cool for 10 minutes.
- Gradually mix in the beaten eggs, mixing well after each addition. Next add the mustard powder, cheese and some seasoning. Mix to combine. Scrape mixture into a piping bag fitted with a 1cm plain nozzle. On to the prepared tray, pipe a 20,5cm circle, squeezing out plenty of mixture so the ring is about 2cm wide and 2cm deep. With remaining mixture, pipe 8 small mounds on top of the ring, spacing evenly apart (to resemble a crown). Using a damp finger, smooth the ring and mounds. Lightly beat remaining egg and use some to brush over ring and mounds. Sprinkle over poppy seeds.
- Cook for 30 minutes, or until well risen and deeply golden. Carefully remove from baking tray and pierce a few steam holes into the sides of the ring. Return to oven for 10 minutes.
- Meanwhile, make the filling. Melt butter in a large frying pan and gently cook shallots for 5 minutes to soften. Turn up heat to high and add mushrooms. Fry, stirring occasionally, until tender and there’s no liquid left in pan. Add sherry, if using, and bubble until pan is again almost dry. Stir in crème fraîche and double cream, and bubble to thicken (about 5 minutes).
- Transfer warm choux ring to a cake stand or board. Carefully slice off top third. Mix parsley, lemon zest and watercress into mushroom mixture and check seasoning. Spoon filling into base layer of ring and sprinkle over cranberries. Top with remaining choux layer and serve.
- EACH SERVING: (for 4) 2 850kJ, 17g protein, 54g fat (32g saturated), 25g carbohydrate (5g total sugars), 4g fibre.
- GET AHEAD: Prepare to end of step 4 up to 3 hours ahead. Leave choux ring on baking tray. Cool mushroom mixture, transfer to a bowl, cover and chill. To serve, reheat ring in an oven preheated to 180°C. Reheat filling in pan and complete step 5.
- GH TIP: If cooking for vegetarians, check that the sherry and Gruyère are suitable. You can replace these with an approved Madeira and grated hard cheese.
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