Savoury choux pastry puffs 3 flavors

grated cheese

🥗Healthier: nutritional yeast

💰Cheaper: cheddar cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be more affordable.

Put water, butter, salt, and black pepper in a pan with no heat.

Add a bit of grated nutmeg if desired.

Turn the heat to medium and melt the butter while bringing the water to a boil.

Once boiling, turn off the heat and add all-purpose flour at once, stirring to create a dough (panade).

Turn the heat back on to medium and dry the panade for 2-3 minutes until a light film forms on the bottom of the pan.

Transfer the panade to a room temperature bowl and mix to cool slightly.

Incorporate eggs one at a time, mixing until the dough becomes thick and coherent after each addition.

Add ham to one portion of the dough and mix well, then reserve in a bowl.

Add mushroom duxelles and blue cheese to another portion of the dough and mix well.

Heat oil to 165°C for deep frying.

Use two teaspoons to scoop out small amounts of dough and test fry one to ensure the temperature stays around 165°C.

Fry the dough until it puffs up, monitoring the temperature to not exceed 170°C.

After about 5 minutes, check if the puffs are ballooning up and remove them when golden brown, placing them on paper towels to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens