75 g butter
150 ml milk
75 g plain flour; sieved
2 eggs
25 g Stilton cheese; grated
2 tablespoons garlic mayonnaise
1 teaspoon curry powder
2 tablespoons fresh parsley; chopped
2 hard boiled eggs; chopped
Yield: 16 profiteroles
Melt 50g butter in the milk and bring to the boil. Remove from the heat and beat in the flour until the mixture is smooth. Gradually stir in the raw eggs and beat until glossy. Fold in the Stilton.
Place a teaspoon of the mixture onto a buttered baking tray. Bake at 200 C / 400 F / Gas 6 for 15 minutes. Split and cool on a wire rack.
Cream together the remaining ingredients. Spoon a teaspoon of the filling into the profiteroles. Serve as finger food for a buffet party.