Cheese and caramelised onion profiteroles

1 Preheat the oven to 200∫C, gas mark 6. Line a large baking tray with parchment. Put 150ml water in a medium saucepan with the butter. Set over a medium heat until the butter has melted. Bring to a rolling boil, then tip in the flour in one go, quickly remove from the heat and beat with a wooden spoon for 30 seconds until the mixture is thick and smooth. Transfer to a plate to cool for 10 minutes. Tip the mixture back into the pan and gradually add the eggs, 1 tbsp at a time, beating well between additions.

2 Scoop tablespoon mounds of the batter onto the lined tray, using a damp finger to smooth any peaks. Bake for 25 minutes. Carefully turn the profiteroles over, and use a skewer to make a small hole in the centre, then bake for 2 minutes more. Leave to cool completely on a wire rack.

3 When ready to serve, use a serrated knife to cut a small hole in the top of each profiterole. Finely chop ¾ of the apple and finely slice the rest. In a bowl, stir together the chopped apple and cream cheese; season and transfer to a piping bag. Spoon 1 tsp chutney into the base of each profiterole, thern pipe in some of the cheese mixture. Top with another small dot of chutney, a slice of apple and a pea shoot. Repeat with the remaining ingredients and serve.