Savory Pastries with Piquant Cream
Description
It works for both holidays and everyday meals. If you bake the choux pastry cakes the day before, preparing the appetizer won't take much time. Agree—in the pre-holiday rush, that's a big plus! Be sure to make the cakes according to the recipe as written, but you can change the filling to suit your taste.
Instructions
- 1
Step 1
Turn on the oven and set the temperature to 200 degrees. In a small saucepan, mix the milk with water, add a pinch of salt and butter, and place over heat. Bring to a boil, stirring so the butter melts and blends in.
- 2
Step 2
Sift the flour in advance and immediately pour all of it into the saucepan, having removed it from the heat. Stir vigorously until you obtain a smooth, homogeneous dough. Return the saucepan to the heat and dry out the dough, stirring continuously. A sturdy wooden spatula works well for this. As soon as the dough begins to leave a dried film on the bottom, remove the saucepan from the heat.
- 3
Step 3
Cool the dough slightly and add the eggs one at a time, mixing each one in very thoroughly until fully combined. At the end, add a little grated hard cheese.
- 4
Step 4
Transfer the dough to a piping bag and pipe small round cakes. You can also do this using two spoons dipped in water. Be sure to leave space between the dough balls. Bake the cakes in a preheated oven for 35–40 minutes, reducing the heat to 180°C after 7–7.5 minutes. Do not open the oven for the first 20 minutes!
- 5
Step 5
For the filling, mix and mash with a fork the canned fish, grated cheese, cream cheese, finely chopped green onion, and lemon juice. Season with salt and pepper to taste.
- 6
Step 6
Cool the finished choux pastries in the oven with the door slightly ajar until warm. Then cool completely on a wire rack. Score the pastries on top, remove the lids, and fill the cavities with the prepared filling.
- 7
Step 7
Garnish the pastries with herbs and serve with a glass of chilled white wine.