Recipe Centre
Perfect puffs
Ingredients
CHOUX PASTRY
250 ml
water
125 ml
milk
85 ml
Cheddar cheese, grated
100 ml
powdered biltong
salt and black pepper to taste
SEAFOOD FILLING
125 g
chunky cottage cheese
15 ml
smoked oysters, chopped
15 ml
canned shrimps
10 ml
chives, chopped
salt and lemon juice to taste
125 ml
butter
250 ml
cake flour
pinch salt
4
extra-large eggs
5 ml
baking powder
STRAWBERRY FILLING
100 ml
juice from canned strawberries
10 ml
cornflour
15 ml
sherry
125 ml
cream, stiffly whipped
50 ml
canned strawberries, chopped
LEMON FILLING
125 ml
stiffly whipped cream
50 ml
lemon butter
2 ml
grated lemon rind
15 ml
castor sugar
BANANA FILLING
250 ml
cream, stiffly whipped
3
bananas, mashed
25 ml
castor sugar
5 ml
vanilla essence
BILTONG FILLING
25 ml
butter
25 ml
cake flour
Method:
1. Boil the water and butter in a saucepan. Remove from heat and add all the cake flour and salt.
2. Return to the stove and stir rapidly until the mixture forms a ball in the centre of the saucepan and leaves the sides of the saucepan.
3. Transfer to a glass bowl and cool for 5 minutes.
4. Add the eggs one by one, beating them into the pastry with a wooden spoon until absorbed and the pastry becomes stiff.
5. Add the baking powder and mix.
6. Drop spoonfuls of the pastry onto a small greased baking tray.
7. Bake for 10 minutes at 200 ºC (400 ºF). Reduce the heat to 180 ºC (350 ºF) and bake for another 20-25 minutes or until crisp and golden brown. Switch off the oven and leave the puffs to cool in the oven.
Transfer to a wire rack to cool completely. Store in an airtight container until needed. Before use, heat the puffs for a dew minutes in a preheated oven until crisp.
Fill with any of these fillings.
STRAWBERRY FILLING: Blend the strawberry juice and cornflour heat until the mixture comes to the boil and thickens. Add the sherry and mix. Cool slightly and mix with the remaining ingredients.
LEMON FILLING: Mix all the ingredients together.
BANANA FILLING: Mix all the ingredients together.
BILTONG FILLING: Prepare a white sauce using the butter, cake flour and milk. Stir in the cheese and biltong and season to taste with salt and pepper.
SEAFOOD FILLING: Mix all the ingredients together.
Recipe From : YOU May 11, 1995
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Recipe from YOU
: May 11, 1995
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