Savoury Choux Stacks
	125 g    butter   125 ml    milk   125 ml    water   .5 tsp    dry mustard   .5 tsp    paprika     salt and pepper   125 g    plain flour, sifted   4 large    eggs   50 g    tasty cheese, grated   25 g    parmesan cheese, grated   2   red capsicums, grilled, peeled, julienned   6   Roma tomatoes, halved and grilled   400 g    tinned artichokes, sliced   200 g    goats cheese   36   olives, pitted     1 Preheat the oven to 200°C. 2 In a saucepan, melt the butter and add the milk, water, mustard, paprika, salt and pepper and bring to the boil. As soon as it starts to boil, add the sifted flour while stirring. Keep stirring for 2-3 minutes until the mixture comes away from the sides of the saucepan. Remove from the heat. Transfer to a bowl and allow to cool slightly. 3 Beat the eggs together and gradually add to the mixture. Beat well after each addition of egg. Do not beat in more egg than is necessary to achieve a dropping consistency. Add the tasty cheese and a little of the parmesan, reserving the rest for the top of the dish. Using a piping bag with a plain nozzle or two tablespoons, put the mixture onto a greased baking tray. Sprinkle the top with grated parmesan cheese. Cook in the preheated oven for 30 minutes until brown. Take out of the oven, cut off the top and put back into the oven for 5 minutes to dry out. 4 Heat the grill. Slice the goats cheese into 6 portions, place on a greased baking sheet and put under the grill until the top is golden. Fill each choux with red capsicum, roasted tomatoes, artichokes, grilled goats cheese and olives. Put the lid on the top and serve.   Servings: 12 Yield: 12 stacks Cooking time: 35 minutes Ready in: 1 hour   Copyright © 2006, The Gourmet Saint