For the pastry (paste):
50g/2 oz butter
150 ml water
75 g/3 oz plain (all-purpose) flour
2 eggs, beaten
For the filling:
300 ml double (heavy) cream
75g/3 oz Cheddar cheese, grated
10 ml/2 tsp orange liqueur
300g/11 oz/1 medium can mandarins, drained
Melt the butter with the water in a pan,
then bring to the boil. Remove from the heat, tip in all the flour and
beat until the mixture comes away from the sides of the pan. Gradually
beat in the eggs, a little at a time, until blended. Pipe or place
spoonfuls of the dough on a dampened baking (cookie) sheet and bake in
a preheated oven at 200°C/400°F/ gas mark 6 for 20 minutes, depending
on size, until golden. Make a slit in the side of each cake to allow
the steam to escape, then leave to cool on a wire rack.
Whip half the cream until stiff, then stir in the cheese and liqueur.
Pipe into the choux puffs and press a few mandarins into each one.
Pile the puffs on a large dish and serve with the remaining cream.