Savoury choux buns
Often used for profiteroles, choux pastry can also be prepared to hold savoury filling, as seen here in this canapé from Martin Wishart. Chervil and chives are used in the cream cheese filling, but feel free to experiment with other herbs, such as rosemary or thyme.
Ingredients
Equipment
- Piping bag with medium nozzle
- Piping bag with star nozzle
Method
1
Preheat the oven to 200°C/gas mark 6
2
Place the milk and salt in a pan and bring gently to the boil, and set aside until needed
- 1 pinch of salt
- 110ml of milk
3
In a separate heavy based saucepan, melt the butter on a medium heat. Add the flour and stir to combine with a wooden spoon. Continue to stir until the mixture forms a smooth paste without any lumps and leaves the sides and base of the pan cleanly. Cook for a further 5 minutes to cook out the starches in the flour
- 40g of unsalted butter
- 55g of flour
4
Reduce to a low heat, stir in the warm milk, a little at a time, and cook on the stove for 2-3 minutes until the mixture starts to form a paste and take on a sheen. Switch from a wooden poon to a whisk half way through this process
5
Place the paste in a food mixer and blend until cooled to room temperature. Beat the eggs into the paste one at a time until fully incorporated
- 2 eggs
6
Transfer the mixture into a piping bag fitted with a medium-sized plain nozzle. Pipe evenly sized 3cm balls of the choux pastry onto non-stick baking sheets, leaving a space double that size between each one
7
Place into the oven for 10-15 minutes or until golden brown and firm to the touch, then leave on a rack to cool
9
Transfer the cheese and herb filling into a piping bag fitted with a star-fluted nozzle
10
Using a small sharp knife, cut the top off each cooked choux bun. Pipe a good amount of filling into each choux bun, place the tops back on and serve
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Savoury choux buns
