FILLED MINI PETITS-CHOUX
Fyllda mini-petits-choux
1/3 cup flour
2 eggs
4 tablespoons caviar of your choice
3 to 4 tablespoons finely chopped onion
4 slices chopped smoked ham
4 to 5 tablespoons mustard, not the strong
Dijon mustard but a milder, sweeter type
2 sprigs chopped parsley
Bring water and fat to a boil. Add all the flour at once and beat vigorously (and I mean really vigorously!) until the batter releases the bottom of the saucepan. Remove from heat and allow to cool slightly. Add the eggs, one by one, and beat well until the batter is completely smooth before you add the next egg. Beat until smooth and glossy.
Fyllda mini-petits-choux
Small petits-choux with some great filling are
excellent to serve as an entrée or as a snack with a drink or with soup. Just
remember not to open the oven door until they’re almost ready as they might
sink and become flat! If you remember a dessert I posted some time ago, fruit
with wine jelly (very decorative), that we made at university when I studied to
become a dietician and we were assigned to make a wedding menu for a man who
was only allowed to eat so and so many grams of fat per day, this was his entrée.
Approx 30 petits-choux
½ cup water
1 oz butter or margarine1/3 cup flour
2 eggs
Caviar filling:
¾ cup crème fraîche4 tablespoons caviar of your choice
3 to 4 tablespoons finely chopped onion
Ham filling:
¾ to 1 cup processed cheese4 slices chopped smoked ham
4 to 5 tablespoons mustard, not the strong
Dijon mustard but a milder, sweeter type
2 sprigs chopped parsley
Decoration:
parsley or dillBring water and fat to a boil. Add all the flour at once and beat vigorously (and I mean really vigorously!) until the batter releases the bottom of the saucepan. Remove from heat and allow to cool slightly. Add the eggs, one by one, and beat well until the batter is completely smooth before you add the next egg. Beat until smooth and glossy.
Dab or pipe out the batter on a
greased baking plate (or use baking paper) in the shape of small balls. Bake in
the middle of the oven at 390F for 15 to 20 minutes, until the
petits-choux have puffed up and feel light. Cool on the plate for a few
minutes, then gently transfer to a rack.
Filling: Blend together the
ingredients to one of the fillings (or both, of course!). Use a scissors to cut
an opening in the side of each petit-chou and insert the filling. Decorate with
parsley or dill.
Enjoy!
Bella
No comments:
Post a Comment