Sunbeam MX7700 manual Fillings for the Choux Pastry Puffs Basic White Sauce, Salmon Filling

Recipes continued

Fillings for the Choux Pastry Puffs:

Basic White Sauce

40g butter or margarine

40g flour

½ teaspoon salt

¼teaspoon cayenne pepper 1 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.

Asparagus Filling

1 small tin asparagus cuts, drained well and finely chopped

90g grated parmesan or romano cheese

1.Mix asparagus, white sauce and cheese until well combined. Season to taste with salt and pepper and pipe into pastry puffs. Serve hot 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

2 cups milk

1 vanilla bean, split and seeds scraped

6 egg yolks

2/3 cup caster sugar

1/3 cup cornflour

1.Bring the milk and vanilla bean and seeds to the boil in a small saucepan. Remove from heat once boiled. Remove vanilla bean.

2.Beat egg yolks, sugar and cornflour in the Mixmaster bowl, with bowl speed set on Low, start mixing on Medium speed (5-6) until thick. With the Mixmaster still running gradually beat in the milk mixture. Return custard mixture to saucepan, whisk over medium heat until mixture boils and thickens.

3.Transfer to a bowl and place a piece of plastic wrap onto the custard to stop a skin forming. Cool.

4.Pipe into puffs and drizzle with warmed chocolate.

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