Croque Monsieur filled choux bun

Defrost the choux bun

Finely chop the chives

Finely chop the ham

1. In a pan over a medium heat whisk together the béchamel, cheese and half the ham, cook until thick and bubbling.

2. Reserve about a 1/3rd of the sauce, transfer the rest into a piping bag.

3. Quickly warm the choux bun in a oven for a few seconds.

4. Pipe the cheese mix into the bun and place onto a plate.

5. Spoon the remaining cheese sauce over the bun and sprinkle with crispy onions, chives and the remainder of the chopped ham.

6. Serve immediately.