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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.
Pre-Dinner Nibbles (continued)