Ingredients:

* 2/3 cup all-purpose flour
* Pinch each of salt and red (cayenne) pepper
* 1/4 cup (1 ounce) shredded Cheddar cheese
* 1/4 cup butter
* 2/3 cup water
* 2 eggs, beaten

Filling:
* 2 ounces cream cheese with chives
* 6 ounces carrots, finely grated
* Sauce:
* 1 bunch watercress
* 1/3 cup milk
* 2 Tbsp half and half
* 1 ounce cream cheese with chives
* Salt and pepper, to taste
* To Garnish:
* Carrot flowers or strips
* A few chives
* Parsley sprigs

Preparation:

To make pastry, sift flour, salt, and cayenne into a bowl. Mix in cheese. Put butter and water in a saucepan and bring to a boil. Remove from heat and immediately beat in flour mixture all at once. Return to low heat and beat vigorously until a soft ball forms and leaves the side of the pan. Cool slightly, then gradually add beaten eggs, beating between each addition.Continue beating until mixture is smooth and glossy cover and leave until cold.

Preheat oven to 425 degrees F. (220 degrees C.).Grease a baking sheet.Pipe or spoon about 16 small mounds onto baking sheet.Bake 15 minutes.Reduce temperature to 375 degrees F. (190 degrees C.) and bake 10 to 15 minutes or until puffed and golden.

Transfer to a wire rack and slit the side of each puff.

To make filling, blend cream cheese and carrots in a small bowl spoon into choux puffs.

To make sauce, put watercress, milk, half and half and cream cheese in a blender or food processor fitted with the metal blade and process until smooth.Pour into a small saucepan and heat gently. Season to taste.

To serve, put 2 or 3 puffs on each plate with a little sauce.Garnish with carrot, chives, and parsley.