Bake for 20 minutes. Make a hole in each choux bun using a skewer and return it to the oven for 10 minutes until crisp. Leave to cool on a wire rack. Slice the top off the choux buns, pull out any ...

Make sure you leave half an hour for the kebabs to firm up in the fridge. Equipment: You will need 4 metal skewers (or 4 wooden skewers soaked in warm water for an hour). Preheat the barbecue for ...