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Fillings for the Choux Pastry Puffs:
Basic White Sauce
2 tablespoons butter or margarine
2 tablespoons flour
1
/
2
teaspoon salt
1
/
4
teaspoon cayenne pepper
1
/
2
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
small Mixmaster bowl on medium speed
(5-6) until thick. With the Mixmaster still
running gradually beat in the milk mixture.
Return custard mixture to saucepan,
stir 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.
Pre-Dinner Nibbles (continued)