RCI-BR.007.0113.001
Savoury Puffs
Makes 24 puffs
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- filling choux pastry1 quart
- 2 tablespoons
- 1½ tablespoons
- ½ cup
- filling: asparagus½ cupsalmon, shrimp, sweet corn, mushroom, tuna, cooked chicken, etc, all kinds of savoury foods mixing, chopped
- leaf sprigs dill1 unit
Method
1
Prepare the choux pastry according to package directions or a standard recipe, ensuring it reaches a light, airy consistency suitable for piping.
2
Melt the butter in a saucepan over medium heat, then whisk in the all-purpose flour to form a smooth paste (roux), stirring constantly for about 1 minute.
1 minutes
3
Gradually add the low-fat milk to the roux while whisking continuously to prevent lumps, then cook for 2-3 minutes until the sauce thickens.
3 minutes
4
Remove the sauce from heat and fold in the chopped asparagus and other savoury fillings, distributing them evenly throughout the mixture.
5
Chop the dill leaf sprigs finely and gently fold into the filling mixture.
6
Transfer the choux pastry to a piping bag fitted with a medium round or star tip.
7
Pipe small mounds of choux pastry onto a baking tray lined with baking paper, spacing them about 2 inches apart.
8
Preheat the oven to 200°C (390°F).
9
Place the piped pastry into the preheated oven and bake for 25-30 minutes until the puffs are golden brown and have risen.
28 minutes
10
Remove the puffs from the oven and allow them to cool for 2-3 minutes on the baking tray.
11
Once cooled slightly, carefully slice each puff horizontally and spoon the filling mixture into the centres.
12
Serve warm or at room temperature, optionally garnished with additional dill sprigs.