Martha Collison's goat's cheese & sun-dried tomato bites

1. Make a batch of choux buns and bake as directed (in my basic choux pastry recipe). Take the drained sun-dried tomatoes and finely chop three quarters of them and thinly slice the rest. Beat together the goat’s cheese, double cream and a little black pepper until smooth and light, then fold in the finely chopped tomatoes and most of the basil.

2. Spoon the mixture into a piping bag and use to fill each choux bun. Squeeze a small smear onto the top of each bun, then top with a slithers of tomato and a few pieces of basil.