Fillings for the Choux Pastry Puffs:
Basic White Sauce
2tablespoonsbutterormargarine
2tablespoonsflour
½teaspoonsalt
¼teaspooncayennepepper
½cupmilk
1.Meltbutterormargarineinasaucepan,
butdonotboil.
2.Removefromheat,addflour,saltand
pepper,stiruntilsmooth.Donotbrown.
3.Addmilkallatonce.Stiruntilsauceboils
andthickens.
4.Useoneofthesuggestedfillingsordivide
into two or three.
Salmon Filling
1x125gtinsalmon
2teaspoonsmayonnaise
lemonjuicetotaste
1.Drainsalmon,andflakesalmonintoa
bowl.Addmayonnaise,whitesauceand
mixwell.Seasonwithsaltandpepper.
Addlemonjuicetotaste.Pipemixture
intocooledpuff’sandservewarmorcold.
Mushroom and Bacon Filling
1x250gtinmushrooms,welldrainedand
finelychopped
2rasherscookedbacon,hamorproscuitto
finelychopped
1.Mixtogetherthewhitesauce,mushrooms
andbaconinasmallbowluntilwell
combined.Pipeintopastrypuffsandserve
hotorcold.
Note:Thewhitesauceisnicetoo,with
freshlychoppedmixedherbsandbrie.
Sweet Pastry Cream Filling
2cupsmilk
1vanillabean,splitandscrapeoutseeds
6eggyolks
²/
³
cupcastersugar
¹/
³
cupcornflour
1.Bringmilkandvanillabeantoboilina
smallsaucepan.
2.Beateggyolks,sugarandcornflourin
bowlon‘Hi’untilthick.Withthemixer
stillrunning,graduallybeatinthemilk
mixture.Returncustardmixtureto
saucepan,stiroverheatuntilmixtureboils
andthickens.Cool.
3.Pipeintopuffsanddrizzlewithwarmed
chocolate.
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Recipes (continued)