Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, cute party hors d'oeuvres with petit choux pastry puffs. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Cute Party Hors d'Oeuvres With Petit Choux Pastry Puffs is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look wonderful. Cute Party Hors d'Oeuvres With Petit Choux Pastry Puffs is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook cute party hors d'oeuvres with petit choux pastry puffs using 23 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Cute Party Hors d'Oeuvres With Petit Choux Pastry Puffs:
- Take As reference ♡ (4 types of fillings)
- Prepare 3 ✩Egg (Medium)
- Prepare 6 ✩Shrimp
- Prepare 3 tbsp ✩Mayonnaise
- Make ready 1 ✩Salt and pepper
- Prepare 4 slice ★Smoked salmon
- Get 6 to 8 tablespoons ★Cream cheese
- Make ready 1 ★Black pepper
- Get 4 slice ○Cured ham
- Make ready 3 ○Cherry tomatoes
- Prepare 1/2 ○Cucumber
- Take 1 tbsp ○Olive oil
- Prepare 1 ○Herb salt
- Take 1/2 ●Avocado
- Get 4 stick ●Imitation crab sticks
- Prepare 2 tbsp ●Mayonnaise
- Prepare 1 ●Salt and pepper
- Make ready For the choux pastry (or use your favorite recipe):
- Prepare 75 ml Water
- Make ready 35 grams Baking margarine
- Prepare 1/4 tsp Salt
- Prepare 50 grams Cake flour (sifted)
- Make ready 2 Eggs (medium)
Instructions to make Cute Party Hors d'Oeuvres With Petit Choux Pastry Puffs:
- Sift the cake flour. Preheat the oven to 200°C (392 F).
- Put the water, margarine and salt in a pan. Bring to a boil over medium heat, and let the liquid emulsify.
- Turn the heat off, and add all the sifted cake flour at once while mixing rapidly with a wooden spatula. Knead the dough well with the spatula.
- Heat the pan again while kneading the dough with the spatula. When the pastry comes together in one mass, and the pan is coated with a thin film, turn the heat off. *Don't stop mixing while the pastry is cooking!
- Beat the eggs well, and add 1/4 of it to the pan. Mix rapidly. Add the rest of the beaten egg in 3 batches. Add the last batch a little at a time.
- When some of the pastry dripped from the spatula forms a thick triangle shape as shown here, stop adding any more egg.
- I had about this much beaten egg left over this time. This will be used later so keep it in reserve.
- Fit a 1 cm round tip on a piping bag, and put the pastry in the bag.
- Pipe out 2 cm diameter dollops of the pastry 2 cm apart on a lined baking tray. Brush with the leftover beaten egg.
- Bake in a 200°C (392 F) oven for 15 minutes. Lower the temperature to 160°C (320 F) and bake for another 10 minutes. Leave the puffs in the oven for 5 minutes after they are baked.
- Take them out of the oven, and leave them on the baking tray to cool. They will have puffed up to about 4 cm. When they are cool, cut them about 1/3 of the way from the top.
- The ☆ filling: Boil the egg and shrimp. Chop the egg finely and cut the shrimp into 1cm pieces. Mix together with mayonnaise and salt and pepper.
- The ★ filling: Cut the smoked salmon slices in half. Top each piece with 1 tablespoon of cream cheese. Fold the smoked salmon over and sprinkle with black pepper.
- The ○ filling: Cut the cured ham into 2-3cm pieces. Cut the tomatoes into quarters. Cut the cucumber into 5mm dice. Mix them all with olive oil and herb salt.
- The ● filling: Cut the crabsticks into 1cm pieces. Cut the avocado into 1cm dice. Combine with mayonnaise and salt and pepper.
- Potato salad should work as a nice filling too. Try a delicious paté as a filling too, and have fun!
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