For the chicken Ceasar filling Pull and flake the chicken flesh, season with salt and pepper. Stir in the mayo, Worcestershire, parsley and cheese. Slit the choux in halve, place a few leaves in the bottom, top up with the chicken filling. Garnish with bacon bits Tuna mousse filling Crush the tuna in a bowl with a fork, beat in the cream cheese. Mix in the lemon zest, gherkins and paprika. Slit the choux in halve, fill in with the tuna mousse, top up with the tomatoes and mint leaves.

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