Curried cheese gougeres

1.Preheat oven to hot, 200°C (180°C fan forced). Lightly grease two oven trays.

2.Prepare basic choux recipe. Add curry powder with flour.

3.Transfer mixture to a piping bag with 2cm plain nozzle. Pipe 4cm rounds 5cm apart, on trays. Bake 10 minutes. Reduce oven to moderate, 180°C (160°C fan forced). Bake 15-20 minutes, until firm to touch. Pierce puffs. Return to oven to dry out, 2-3 minutes. cool.

4.To make the bechamel filling, in a small saucepan, melt butter on medium. Stir in flour, cook 1 minute, remove from heat. Gradually stir in milk until smooth. Return to heat and cook, stirring, until sauce boils and thickens. Simmer 3 minutes. Stir in 2 cups cheese, 1 tablespoon chives and nutmeg. Season to taste. Cool.

5.Pipe filling into each puff through base. Sprinkle with remaining cheese and chives. Grill 3-5 minutes, until cheese melts.