Recipes (continued)
Fillings for the Choux Pastry Puffs:
Basic White Sauce
2 tablespoons butter or margarine
2 tablespoons flour
½teaspoon salt
¼teaspoon cayenne pepper ½ cup milk
1.Melt butter or margarine in a saucepan, but do not boil.
2.Remove from heat, add flour, salt and pepper, stir until smooth. Do not brown.
3.Add milk all at once. Stir until sauce boils and thickens.
4.Use one of the suggested fillings or divide into two or three.
Salmon Filling
1 x 125g tin salmon
2 teaspoons mayonnaise lemon juice to taste
1.Drain salmon, and flake salmon into a bowl. Add mayonnaise, white sauce and mix well. Season with salt and pepper. Add lemon juice to taste. Pipe mixture into cooled puff’s and serve warm or cold.
Mushroom and Bacon Filling
1 x 250g tin mushrooms, well drained and finely chopped
2 rashers cooked bacon, ham or proscuitto finely chopped
1.Mix together the white sauce, mushrooms and bacon in a small bowl until well combined. Pipe into pastry puffs and serve hot or cold.
Note: The white sauce is nice too, with freshly chopped mixed herbs and brie.
Sweet Pastry Cream Filling
2 cups milk
1 vanilla bean, split and scrape out seeds
6 egg yolks
²/³ cup caster sugar ¹/³ cup cornflour
1.Bring milk and vanilla bean to boil in a small saucepan.
2.Beat egg yolks, sugar and cornflour in bowl on ‘Hi’ until thick. With the mixer still running, gradually beat in the milk mixture. Return custard mixture to saucepan, stir over heat until mixture boils and thickens. Cool.
3.Pipe into puffs and drizzle with warmed chocolate.
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