Pate a Choux with Fiddleheads

In a small bowl dissolve bouillon cube in hot water. Add cornstarch; stir well and set aside. Heat oil in large skillet; stir-fry fiddleheads for about 2 min. Add onion, garlic, mushrooms, tomato, pimento, ham, thyme, salt and pepper and continue cooking for 2-3 minutes longer. Give cornstarch mixture a quick stir to recombine and pour into pan. Stir for a few seconds until vegetables are coated with a light, clear glaze. Adjust seasoning, if necessary. Remove from heat. For choux paste, preheat oven to 220 C Place water in small saucepan and bring to boil. Add butter. Remove from heat and add flour all at once. Stir over medium heat until mixture forms a mass that leaves the sides of the pan and moves freely with the spoon; do not overcook. Cool slightly; add unbeaten eggs, one at a time, stirring until smooth after each egg is added; beat until mixture is glossy. Blend in 125 ml. cheddar cheese. Drop paste by spoonfuls, placing mounds side-by-side around a 3 L rectangular baking pan. With a spatula. smooth mounds into a continuous strand, 5 cm wide and 2.5 cm high. Place vegetable mixture in centre of pan and sprinkle top with remaining cheddar cheese. Cook 30 min. Serve at once.