I love these cheesy mouthfuls of delight - they are totally moreish and really straight-forward to put together. They’re great as a canapé at a party - the melting cheese really complements the bursting bubbles of crisp champagne. You could add any cheese you wanted, cheddar or stilton, but I always find the combination of gruyere and parmesan to be the best. Don’t be afraid to add other components to the mixture, some crisp smoky bacon and cooked diced mushrooms and a lovely dimension.

(Makes approx. 35)

75g butter
215ml cold water
100g flour
3 large eggs, beaten
75g gruyere, grated
1.5 tsp Dijon mustard
Salt and pepper
25g parmesan, grated

1. Preheat the oven to 200c.
2. Put the butter and water into a saucepan and cook over a low heat until the butter has melted.
3. Sift the flour. Bring the butter mixture to the boil and add the flour. Beat the mixture until thick and smooth. Leave to cool slightly, add the eggs and beat again until the mixture is glossy and free of lumps. Season and beat in all the gruyere cheese. Add the mustard.
4. Put half teaspoon measures of the mixture onto a well-greased baking try. Sprinkle over the parmesan and bake in the oven for 25 minutes until risen and golden. Serve warm.