Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Preheat the oven to 200 °C. Line a baking sheet with parchment paper. Finely chop the onion. Peel and core the apple, then cut it into small cubes. Finely grate the cheese.
Cook the chutney
Heat the oil in a small saucepan and cook the onion over low heat for 3 minutes, until softened but not browned. Add the apple, apple cider vinegar, sugar and 1 g of salt. Cook for 8–10 minutes, stirring occasionally, until the apple has partly broken down and the liquid has thickened. Remove from the heat.
Make the choux pastry
Bring the water and butter to a boil in a saucepan with the remaining 1 g of salt. Remove the pan from the heat, add all the flour at once and stir vigorously. Return the pan to low heat and stir for another 1–2 minutes, until the dough comes together into a smooth ball and a thin film forms on the bottom of the pan. Transfer the dough to a bowl and leave to cool for 5 minutes.
Finish the dough
Beat the eggs into the warm, not hot, dough one at a time. Once the mixture is smooth and glossy, stir in the grated cheese and caraway seeds. The dough should be thick and hold its shape slowly.
Bake the puffs
Dip two teaspoons in water and use them to place 16 small mounds of dough, spaced apart, on the baking sheet. Bake for 10 minutes at 200 °C, then reduce the temperature to 180 °C and bake for a further 15–18 minutes, until golden. Do not open the oven during the first 20 minutes; the finished puffs should be risen and firm on the surface.
Serve
Leave the puffs to stand for 3 minutes so they are comfortable to pick up, but serve them while still warm. Divide them into four portions and serve each with chutney. Its sweet-and-sour flavour balances the salty cheese.
