CHOUX

1. Preheat the oven to 200°C.
2. Heat the Golden Churn butter and water in a saucepan over low heat.
3. Once the butter has melted, bring the mixture to a boil, then remove from the heat immediately.
4. Add the flour to the hot liquid and stir until a firm, smooth paste forms.
5. Return the saucepan to low heat and dry out the paste. Continue stirring until the dough forms a ball and pulls away cleanly from the sides of the saucepan.
6. Transfer the dough to a mixing bowl and mix with a paddle attachment until slightly cooled.
7. Add the eggs one at a time, beating vigorously until fully incorporated after each addition.
8. Pipe the dough into 3 cm rounds and brush with egg wash.
9. Bake for 15–20 minutes until golden brown and fully cooked.

BUTTER SOY SAUCE MUSHROOM

1. Melt the butter in a pan. Add the shimeji mushrooms and sauté for 3–4 minutes.
2. Add the soy sauce and lemon juice and stir to combine.
3. Season with salt and black pepper to taste.
4. Add the roasted walnuts and mix gently.
5. Put Parmesan cheese on top before serving.

BUTTER SAUTÉED SPINACH

1. Melt the Golden Churn butter in a pan.
2. Add the spinach leaves and sauté until wilted.
3. Season with salt and pepper.

BUTTER BÉCHAMEL SAUCE

1. Melt the Golden Churn butter in a saucepan over low heat.
2. Add the flour and mix with a wooden spoon until well combined and the mixture becomes smooth with no raw flour taste.
3. Add a small amount of milk (about 3 tablespoons) and stir until the mixture loosens.
4. Gradually add the remaining milk in small portions, stirring continuously until all the milk is incorporated.
5. Cook the sauce until it thickens.
6. Season with salt.