What I created here is a general twist on the basic Pate Choux recipie. I've always felt the impulse to use a liquid other that water/milk in the recipie. Reduced apple cider, and orange juice both work well, as does English Pea juice.
3 cups English Pea juice
3 cups AP flour
8 oz butter
1 cup Parmasean
10 dashes Tabasco
Salt and Pepper
For the English Pea juice add just enough water to a blender full of raw english peas for them to blend, then strain through a chinois.
For the Pate Choux brown the butter, then cover with the pea juice, as soon as it comes to a boil dump in the flour and stir untill a tight ball forms. It's easiest to transfer this mixture to a Kitchen Aid, but in any case add the cheese and seasonings while the mixture is still hot, then incorperate the eggs one at a time.
This mixture is quite versitile, using a piping bag it's easy to make sticks as pictured above, or profiteroles, or an eclair shape. This mix can also be dropped into boiling water to make a dumpling. To make sticks just pipe them out, about 4 inches makes for a stable end product. Bake in a 350 degree oven for about 10-12 minutes.