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Choux Paste
Start by baking your potatoes on a bed of salt at 180C for an hour.
Make the choux by bringing your water and butter to the boil, add the flour and cook for 3-5 minutes on a low heat.
Take off the heat and allow to cool slightly before adding the eggs one by one.
Pass your cooked potato through a sieve once cooked.
Mix equal quantities of the potato and choux thoroughly.
Lightly oil your hands and roll the mix into small balls, flatten each ball and stuff the centres with a small amount of Roquefort cheese.
Place in the freezer to firm up slightly.
Fry in oil at 175C until golden and crisp, this should take about 3-4 minutes.
Season while still hot and cover in grated parmesan if you want!