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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Homemade puffs that you can fill with any savory or sweet filling. They are surprizingly easy, learned these from my Toronto buddies, nearly 17 years ago. Ingredients:
choux paste |
2/3 cup of water |
1/4 cup of butter |
1/2 teaspoon of salt |
2/3 cup of flour |
3 eggs |
filling |
1/4 lb sliced mushrooms |
2 tbsp. of butter |
squeeze from 1/4 of a lemon |
3/4 cup of flaked crab meat |
2 hard cooked eggs chopped |
2 tbsp. of chopped parsley |
1 tbstp. of chopped green onion |
pinch of salt (crab is usually salty enough) |
a grind or two or three of black pepper |
Directions:
1. Bring water and butter to boil with the salt.
2. Add all at once the flour.
3. Beat with a wooden spoon until it forms a ball and pulls away from the sides of the pan.
4. Remove from heat and add eggs one at a time, beating well between each addition.
5. Drop by spoonfuls on silpat or parchment covered cookie sheet.
6. Bake at 375 degrees for 20 minutes.
7. While puffs are baking, prepare filling.
8. Fry the mushrooms in the butter in a skillet, add the rest of the ingredients and just heat through.
9. Cut the tops of the bouchees and fill with the crab filling, and top with the reserved pastry piece at a jaunty angle.
10. Serve at once, no soggy bottoms wanted.
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