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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.
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
MixMaster still running, gradually beat in
the milk mixtrue. Return custard mixture
to saucepan, stir over heat until mixture
boils and thickens. Cool.
3. Pipe into puffs and drizzle with warmed
chocolate.
Recipes (continued)