Savory Choux Puffs Recipe
Ingredients
| Water | 1 Cup (16 tbs) | |
| Unsalted butter | 6 Tablespoon | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| 3 large eggs, lightly beaten | ||
| Paprika for sprinkling | ||
| CHEESE FILLING | ||
| Cream cheese | 12 Ounce | |
| Mayonnaise | 3 Tablespoon | |
| 3 tablespoons snipped iresh chives | ||
| SHRIMP FILLING | ||
| Unsalted butter | 1/2 Pound | |
| 12 oz peeled cooked shrimp, finely chopped | ||
| Lemon juice | 2 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Line several baking sheets with baking parchment paper.
To make the choux pastry, put the water and butter into a saucepan and heat gently until the butter melts, then bring to a boil.
Add the flour all at once and beat well.
Cook over a moderate heat until the mixture forms into a ball at the center of the saucepan.
Allow to cool slightly, then gradually beat in the eggs, adding just a little at a time, and beating well between each addition. (This can be done with an electric mixer.)
Put the choux pastry into pastry bags fitted with a 1/2-inch plain tube.
Pipe 80 small rounds, each about the size of a small grape, on the lined baking sheets —spacing them well apart to allow for rising.
With the remaining mixture, pipe 60 short strips about 1 1/2 inches long.
Bake in a preheated 425° oven for about 20 minutes, until well risen and firm.
Remove from the oven and pierce each one to allow the steam to escape; pierce the rounds underneath, and the oblong strips at the ends.
Return to the oven to bake for a further 5-10 minutes, to dry out completely.
Remove the puffs to wire racks and leave to cool.
To make the cheese filling, beat the cream cheese with the mayonnaise until very soft and creamy, season well, and then beat in the chives.
Put the mixture into a pastry bag fitted with a small plain tube and fill each round choux puff through the hole made in the base.
Refrigerate until well chilled.
To make the shrimp filling, beat the butter until it is very soft.
Add the shrimp and continue beating until the shrimp break up and the mixture becomes smooth.
Add the lemon juice and seasoning.
Put the mixture into a pastry bag fitted with a small plain tube and fill each oblong choux puff through the hole made at the end. (If the shrimp mixture is not beaten sufficiently it will be difficult to pipe into the puffs. If this is the case, the puffs may be cut almost in half and filled with a spoon.)
Refrigerate the puffs until well chilled.
To serve, pile the puffs in separate serving dishes and sprinkle lightly with paprika.
Serve chilled.
To make the choux pastry, put the water and butter into a saucepan and heat gently until the butter melts, then bring to a boil.
Add the flour all at once and beat well.
Cook over a moderate heat until the mixture forms into a ball at the center of the saucepan.
Allow to cool slightly, then gradually beat in the eggs, adding just a little at a time, and beating well between each addition. (This can be done with an electric mixer.)
Put the choux pastry into pastry bags fitted with a 1/2-inch plain tube.
Pipe 80 small rounds, each about the size of a small grape, on the lined baking sheets —spacing them well apart to allow for rising.
With the remaining mixture, pipe 60 short strips about 1 1/2 inches long.
Bake in a preheated 425° oven for about 20 minutes, until well risen and firm.
Remove from the oven and pierce each one to allow the steam to escape; pierce the rounds underneath, and the oblong strips at the ends.
Return to the oven to bake for a further 5-10 minutes, to dry out completely.
Remove the puffs to wire racks and leave to cool.
To make the cheese filling, beat the cream cheese with the mayonnaise until very soft and creamy, season well, and then beat in the chives.
Put the mixture into a pastry bag fitted with a small plain tube and fill each round choux puff through the hole made in the base.
Refrigerate until well chilled.
To make the shrimp filling, beat the butter until it is very soft.
Add the shrimp and continue beating until the shrimp break up and the mixture becomes smooth.
Add the lemon juice and seasoning.
Put the mixture into a pastry bag fitted with a small plain tube and fill each oblong choux puff through the hole made at the end. (If the shrimp mixture is not beaten sufficiently it will be difficult to pipe into the puffs. If this is the case, the puffs may be cut almost in half and filled with a spoon.)
Refrigerate the puffs until well chilled.
To serve, pile the puffs in separate serving dishes and sprinkle lightly with paprika.
Serve chilled.
Chef
