... then add the eggs one by one, combining with a spatula.
Using a piping bag fitted with a plain nozzle, pipe the choux buns on a baking sheet which has been slightly greased. Using a brush, glaze each bun with egg wash...
... then bake at 180°C (gas 4)...
... for 20 minutes. When done, the choux buns should be golden, light and puffed. Let cool.
For the béchamel sauce: Melt the butter in a sauté pan.
Add all the flour in one go.
Combine with a whisk and cook for a few minutes over medium heat.
The flour should be entirely incorporated to the butter. Make sure lumps of flour do not form and the mixture does not brown (this preparation is called a white roux; it should remain white). Set aside to cool.
Bring the milk to a boil.
Pour the boiling milk over the cold white roux...
... and return to medium heat, whisking continuously for about 3 or 4 minutes, until thick and homogeneous. Season with salt, pepper and grated nutmeg. Let cool.
For the Roquefort mousse: Organise all the necessary ingredients.
Cut the cheese into small cubes. Place the Roquefort on paper towel for a moment to absorb the moisture, then place in the mixer bowl.
Add the softened butter and the cold béchamel sauce. You will need between 100 and 200 grams of béchamel for the quantities mentioned in this recipe. Quantity varies according to the desired texture.
Process in the mixer...
... until you obtain a fine purée consistency. Season with salt and ground pepper.
Transfer into a bowl and let set in the fridge.
Assembling the choux buns: Cut each choux bun in half with a serrated knife.
Fill the choux buns with the Roquefort mousse, using a piping bag fitted with a fluted nozzle.