Cheesy puffs 3 ways

Preheat the oven to 200°C. In a saucepan, melt the butter with the water and salt. Bring to a boil, add the flour and mix vigorously. Using a spatula, keep whisking until the dough comes together and creates a smooth ball that doesn’t stick to the saucepan.

Take off the heat and let cool for a few minutes, then add the eggs one at a time, mixing well between each egg. Add the grated cheddar and mix. 

Using 2 spoons, form small balls of dough on a lined baking tray and bake for 25 minutes. Let cool down.

Mix 100g soft cheese with the pesto and 100g of soft cheese with tomato relish. Blend the roasted pepper and combine with the remaining 100g soft cheese. Spoon each filling in a piping bag.

Make a hole at the bottom of each cheese puffs and fill them with the different fillings, alternatively.