Cream puffs made from choux pastry with porcini mushrooms
Description
Homemade pastries for tea. I'd like to recommend this classic recipe for éclairs made from choux pastry filled with porcini mushrooms. If you don't have porcini mushrooms, you can use something else, for example, button mushrooms. By the way, don't rush to take the baked goods out of the oven immediately after turning it off. Let the éclairs warm inside the oven for 5–7 minutes—this way your pastry won't collapse. Happy cooking! The pastries are ready. Serve at the table.
Instructions
- 1
Step 1
Heat vegetable oil in a frying pan. Add washed and sliced white mushrooms. Fry the mushrooms on all sides until cooked through. Add salt and pepper to taste.
- 2
Step 2
Chop the onion and green onion. Sauté the onion in vegetable oil until translucent, then add the green onion and cook for another 2-3 minutes.
- 3
Step 3
In a saucepan, melt the butter, then pour in half a cup of water. Bring to a boil and add the flour. Quickly mix everything, then remove from heat. Add two eggs to the dough and mix the mixture with a mixer.
- 4
Step 4
Add the fried onion and grated cheese to the dough. Season with salt and pepper to taste.
- 5
Step 5
Place a teaspoon of batter at the bottom of each silicone mold. Put either one whole mushroom (cap side down) or several pieces on top. Cover the mushrooms with the remaining batter. Bake the dish in the oven for 40 minutes at 190 degrees.
- 6
Step 6
Ready. Serve at the table.