Step 1

Put the butter and 150ml (¼ pint) water in a small pan, heat until the butter melts

Step 2

Bring the mixture to the boil, quickly add the flour and beat well, off the heat, to a smooth dough.

Step 3

Cool for 5 minutes, add half the beaten egg, beating well, then gradually beat in more egg to get a shiny pastry

Step 4

Add all but about 2 teaspoons of the cheese, and a pinch of cayenne or paprika.

Step 5

Set the oven to gas mark 7 or 220°C. Spoon 16tbsp of choux pastry (or use a 1cm/½in piping nozzle) on to baking sheets

Step 6

Sprinkle with the rest of the cheese and more cayenne/paprika.

Step 7

Bake for 25 mins, then turn the puffs over on the baking sheet and bake for another 5 mins until crisp.

Step 8

Cool on a wire rack.

Step 9

Soften the cream cheese and mix in the chives. Season well.

Step 10

Pipe or spoon the filling mixture into the split buns.

Step 11

Serve on the day of making.