
Easy Squeezy Choux Bun Canapes
Don’t fear the choux! Creating your own choux pastry is easier than you might expect, cheaper than off-the-shelf alternatives, and bound to impress guests at any Christmas soirée. Follow Poppy Cooks’ 10 step guide!



What you need
- Butter – 40g
- Flour – 55g
- Whole milk – 110ml
- Two eggs
- Primula Original Cheese/Cheese ‘n’ Chives/Cheese ‘n’ Ham
- Toppings: Streaky bacon, chives
- Piping equipment
How you do it
Pre-heat your oven at 200°C Fan
Combine and beat the butter and flour in a saucepan over a medium heat until it becomes dough-like
Add warm milk to the dough-like mix and keep beating it until it all forms together
Transfer the mix from the hot pan to a separate bowl to allow it to cool whilst continuing to beat the mixture
Once cooled, beat in two eggs one by one until the mixture is smooth and a pipeable consistency
Transfer into a piping bag and pipe individual balls of dough onto an oven tray lined with greaseproof paper – aim for a rough golf-ball diameter
Place your choux buns into the oven for 10-15 minutes until they’ve risen and are a golden-brown colour
Whilst your choux buns are cooking, prep your toppings of choice. We recommend the following perfect Primula pairings:• Cheese ‘n’ Chives: Chop a handful of fresh chives ready for sprinkling over the top • Cheese ‘n’ Ham: Crisp up some streaky bacon and chop finely ready for sprinkling over the top • Original Cheese: We like it just how it is, but this is your chance to get creative with whatever topping you might like!
Once your choux buns are ready, bring them out of the oven and poke a small hole into the bottom of each bun using a skewer (or similar) and allow your buns to cool slightly
Once cooled, take your chosen tube of Primula and squeeze the cheese into the hole on the bottom of your buns until a small amount can be seen coming out. Add an extra squeeze of Primula to the top, sprinkle with your topping of choice – and enjoy!