Goats’ cheese choux with watercress and pickled walnuts

Delicate choux buns filled with tangy goat’s cheese and mascarpone, topped with peppery watercress, crunchy walnuts, and sweet-sour pickled walnut slices. An elegant appetiser with rich, fresh, and nutty notes.

By Matt Tebbutt
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

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Rich with butter, cheese, and mascarpone, these choux buns are indulgent, but the fresh watercress adds balance. A Nutri-Score C reflects their treat status but also the inclusion of plant-based elements like nuts and greens.

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Ingredients

Choux Pastry

• 100g cold butter, cubed
• 140g plain flour
• 5 eggs
• Pinch salt

Filling

• 120g mascarpone
• 200g soft fresh goat’s cheese
• 1 tsp fresh thyme, chopped
• 1 tsp pink peppercorns, ground

Watercress and Pickled Walnuts

• 2 tbsp walnut oil
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 10g watercress
• 1 tbsp toasted walnuts, chopped
• 6 pickled walnuts, sliced
• 20g pecorino, grated

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Method

1. Make Choux Pastry: Heat 250ml water and butter in a saucepan with a pinch of salt until butter has melted and mixture boils. Add flour and beat until mixture forms a ball and leaves the pan sides. Transfer to a bowl, beat in eggs gradually until smooth. Cool to room temperature.
2. Bake Choux Buns: Preheat oven to 200°C/180°C fan. Pipe 2cm rounds onto a lined baking tray. Bake 25–30 mins until golden and hollow. Pierce each to release steam, cool on a rack.
3. Prepare Filling: Mix mascarpone, goat’s cheese, thyme, and pink peppercorns until smooth. Pipe into choux buns from the base.
4. Make Salad: Whisk walnut oil, vinegar, and Dijon mustard. Toss watercress in dressing with toasted walnuts.
5. Assemble: Arrange dressed watercress on a serving plate. Top with filled choux buns, garnish each with a slice of pickled walnut, finish with pecorino.

Chef’s Tips

• Piercing choux buns immediately after baking prevents sogginess.
• Pink peppercorns add floral spice—black pepper can substitute.
• Best assembled just before serving for crisp pastry.

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Suggested Wine Pairing

• Majestic: Loire Valley Sauvignon Blanc – Crisp citrus and gentle herb notes cut through the richness of the cheese.
• Tesco: Finest Picpoul de Pinet – Fresh green apple and mineral edge echo the watercress and balance nutty dressing.
• Sainsbury’s: Taste the Difference Côtes de Gascogne – Lively, aromatic white with hints of peach and lemon to match tangy goat’s cheese.

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What can you serve with this

1. Roasted beetroot salad – Sweetness pairs beautifully with goat’s cheese.
2. Olive tapenade crostini – Adds salty intensity to the platter.
3. Chilled sparkling wine – Enhances the appetiser feel.

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FAQs for Goats’ Cheese Choux with Watercress and Pickled Walnuts

• Can I make choux buns in advance? Yes—bake and store airtight; fill just before serving.
• What can replace goat’s cheese? Cream cheese or feta for a milder or saltier flavour.
• Are pickled walnuts essential? They add unique tang, but capers or cornichons work as substitutes.
• Can I freeze unfilled choux buns? Yes—up to a month; re-crisp in the oven before filling.
• Is walnut oil necessary? It adds nuttiness—extra virgin olive oil can replace it.

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Nutri-score Health Check

These appetiser buns score a C. Fresh greens and nuts boost nutrition, but rich dairy and butter pastry keep it indulgent. Enjoy as part of a balanced spread.

Positive Factors

• Watercress and walnuts: Fibre, vitamins, healthy fats
• Goat’s cheese: Protein and calcium

Negative Factors

• Butter and mascarpone: High in saturated fat
• Pastry: Refined flour and fat increase calories

Nutri-Score calculated based on ingredients and intended as a guide.