Choux Puffs With Mushrooms
This is a great little party snack and guaranteed to disappear very quickly, make sure you have some in reserve.
Makes approx. 24 so why not do several batches with different fillings.****
3oz/75g butter or margarine
5oz/150g plain flour
1tsp/5ml cayenne pepper
9 fl oz/250ml water
pinch of salt
12oz/350g mushrooms finely chopped
2 cloves garlic, crushed
salt & pepper to taste
1tbsp/15ml sherry or brandy
3tbls/45ml double cream
2tbls/30ml chopped fresh parsley
Preheat Oven to Mark 6/400*F/200*C
Place butter and the water into a saucepan, heat gently until butter has melted then bring to the boil.
Tip in all of the flour and beat vigorously with wooden spoon to form a smooth dough ball.
Remove from the heat and add cayenne pepper, salt and beat in the eggs a little at a time to form a smooth glossy mixture that is stiff enough to hold it's shape.
Place teaspoonfuls of mixture onto a greased baking sheet.
Bake for 15 - 20 minutes, until risen and puffy.
remove from oven and cool on a wire rack, then pierce a small hole in each one to allow any steam to escape - cool.
Make the Filling:
In a small pan melt the butter and add chopped mushrooms, garlic and seasoning.
Cover and simmer for 15 minutes, add alcohol (if using) and cream.
Split each bun horizontally and fill with the mixture.
They can be re-heated in the oven for 10 minutes if preferred, but just as tasty cold.
Filling ideas ****
Tuna & tomato (see image), green Olives (de-stoned), blue cheese, spiced Hummus, I am sure you will have your own ideas.
For the Sweet tooth:
Chopped strawberries and cream, cream and chopped crystallized ginger.
Credit to: Prima Extra magazine 1991.
Tuna & tomato