- Place the water and butter into a smallish saucepan and place over medium heat to melt the butter
- Whisk the eggs lightly
- Once the butter is melted and the water is hot, beat in the flour and salt. Keep cooking for about a minute or so until the dough starts to leave a residue on the base of the pot.
- Remove from the heat and set aside to cool a little
- Set the oven to 200 degrees Celsius and line a tray with baking parchment.
- Place the mix in the base of a food processor or mixer. Turn on high speed and gradually add the egg mix until you achieve a smooth mix with a dropping consistency.
- Remove the choux mix and place in a piping bag. Cut off the end off the piping bag and pipe the choux into 50 cent coin size ‘blobs’ close together, to form a circular disc. The blobs will join up on cooking so do not worry of they are not touching.
- Place into the oven and bake to 20 to 30 minutes. Or until well puffed, golden, firm to the touch and sounds hollow when tapped.
- Remove from the oven and allow to cool.
- For the filling, place a non-stick pan over medium heat with the oil. Add the mushrooms and cherry tomatoes. Sauté until wilted down a little.
- Slice the choux bun in half, hemispherically. Put the base back onto the baking tray and place a large handful of rocket onto it.
- Slice the eggs and place evenly over on top of the rocket
- Spoon the mushrooms on top, then the scatter over the sun blush tomatoes
- Slice the camembert and place on top of the tomatoes.
- Grind over some black pepper and place the top of the choux bun over the filling ingredients.
- Place in the oven and cook for 5 to 10 minutes at 180 degrees Celsius until the cheese just starts to melt.
- Remove from the oven and either eat straight away or allow to cool completely, before cutting into wedges and serving.
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