Choux Pastry Puffs with Prune Mustard

Bring the water with the salt and butter to the boil. Add the flour all at once. On a medium heat, stir the batter with a wooden spoon until it’s smooth and comes away from the sides of the pan. Move the pastry ball back and forth for 2 minutes.

Put the pastry into a bowl and allow to cool a little. Beat the eggs into the bowl a little at a time until the pastry becomes silky smooth. Mix in the Emmentaler AOP.

Pre-heat the oven to 180 °C (top and bottom heat).

Fill a piping bag with the pastry. On an oven tray lined with greaseproof paper, pipe walnut-sized mounds of the mix, making sure there is plenty of space between them. Bake for 25-30 minutes in the bottom third of the oven. Leave to cool.

For the filling, chop the plums finely. Purée with the rest of the ingredients. Cut the puffs open and fill with 1-2 teaspoonfuls of the plum-mustard mix.