Camden New Journal - Recipe for Choux Balls with Stilton and Port by Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 1st September 2008

Choose the choux and leave greasy crisps well alone

What could be better for a Christmas drinks party than my Stilton and Port choux balls, says Clare Latimer

WITH Christmas just round the corner it is now time to think of little tasty mouthfuls to go with drinks so that when friends drop in you can have an alternative to crisps and olives. The two I have chosen here are some of my favourites and a bit more unusual than the cocktail sausages or cheese straws although these are always good as well.
I served a very good Marks and Spencer’s mulled wine at a client’s house the other evening that was ready made up so all you had to do was pour into a saucepan and reheat. We just added some orange rind studded with a few cloves for extra zing. Another alternative would be chilled Champagne with Wild Hibiscus flowers in syrup which you can buy at Harvey Nichols or Lakeland. You put one flower per glass and then add a little of the syrup. Delicious and a good talking point.

Choux Balls with Stilton and Port
These are a great favourite and are good padding with a Christmas drink. You can make the choux balls in advance and then just take out half an hour before serving and just stuff with the Stilton mix, which can also be made up to three days in advance and stored in the fridge. The choux balls can be stuffed one day in advance and kept covered in the fridge.
Makes 25 to 30

Ingredients
75g of plain flour.
A pinch of salt.
150ml half water half milk mixture.
50g of butter.
Two large eggs.
125g of Stilton, crumbled.
125g of cream cheese.
A little pouring cream.
A splash of port.
25g of walnuts, finely chopped, optional.

Method
Preheat the oven to 200C 400F or Gas 6. Sift the flour and salt together into a bowl. Put the water and milk into a saucepan with the butter and bring slowly to the boil, making sure that the butter melts. Remove from the heat, quickly tip in the flour and beat until the mixture leaves the side of the pan clean and has a sheen. Beat in the eggs gradually to make a smooth paste. Using two teaspoons, spoon walnut-sized pieces onto a greased baking tray about five centimetres apart, allowing for expansion. Bake for about 15 minutes or until golden brown and crisp.
Remove, cool slightly and then cut three quarters of the way through each ball. Put the Stilton, cream cheese, cream, port and walnuts into a bowl and mash with a fork until creamy, but still holding shape.
You can blend in a machine but the mixture then becomes very smooth.
Using a teaspoon, spoon some in each choux ball, close up, pile on a serving plate and serve chilled.

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