Savoury Blue Cheese 'Cream Puffs'

For the choux pastry: Preheat a convection oven to 200°C (approximately 390°F). Stir the milk, butter and a pinch of salt in a saucepan and bring to a boil. Sift the flour and stir into the boiling liquid. Stir the mixture over low heat until the dough pulls away from the sides of the pot and the bottom of the pot froms a white coating. Remove the mixture from the heat and add the eggs, one-by-one, stirring after each addition. Put the dough into a piping bag fitted with a star tip and pipe 2-3 cm (approximately 3/4 to 1 inch) rounds on a parchment paper lined baking sheet. Place a small oven dish with water on the bottom rack of the oven. Bake the choux pastry on the middle rack until golden brown, about 25-30 minutes.

Remove the choux pastry from the oven and allow them to cool slightly. Slice them in half horizonally (can do this with scissors) and allow to cool completely on a rack.