Recipe by Samuel Holden
The puffs are light and delicious, use them for any other filling...broccoli is great in a light bechamel sauce. The mushroom sauce is also very good in vol-au-vents... enjoy! Ah! the choux pastry recipe is from Delia Smith's cookery course... very very useful book!!!
- 150 ml cold water
- 2 ounces butter (small pieces)
- 2 1⁄2 ounces plain white flour
- 2 eggs, well beaten
- 4 teaspoons grated parmesan cheese
- 1 pinch cayenne pepper
- 3 garlic cloves
- 1 ounce flour
- 2 ounces butter
- 6 ounces mushrooms
- 1 teaspoon ground black pepper
- 1⁄2 teaspoon nutmeg
- 1 cup milk
Directions See How It's Made
- Preheat oven to 200ºC.
- Put water in a pan with the butter, and heat.
- While this is happening sift the flour onto a piece of paper, so you can"shoot" it into the water.
- Add salt and pepper and a pinch of cayenne pepper.
- As soon as the water boils and the butter has melted turn of the heat.
- While stirring with a wooden spoon "shoot" *ALL* the flour into the pan and beat thoroughly and vigorously.
- Beat until you have a smooth ball of paste that has left the sides of the saucepan clean.
- Beat in the beaten egg (repetition, hesitation -- anyone else listen to BBC Radio game shows?), a little at a time, mixing well after each addition, until you have a smooth glossy paste.
- At this stage grease a baking sheet lightly, then hold it under cold running (or walking even -- ) water for a few seconds, and tap it sharply to get rid of excess moisture.
- Spoon onto the baking tray in 4 large dollops, with lots of room between them, sprinkle with Parmesan cheese.
- Bake for 10 minutes at 200ºC and then raise the temp to 220ºC until you have a nice golden colour.
- Pierce the side of each one and let them cool on a rack.
- Before serving cut them in half and"dry" in the oven.
- ------Forthe Mushroom sauce---------.
- Chop mushrooms and garlic.
- Add spices.
- Melt butter and toss mushrooms and garlic in it.
- Cover and cook on a low heat until the mushroom pieces are 1/4 their original size and you have lots of lovely juices in the pan.
- Add the flour and beat with energy (energetically?).
- Boil this for 2 minutes and then remove from the heat.
- With a hand whisk incorporate the milk so you don't get lumps.
- Put back on the heat and boil again.
- Set aside uncovered and stir just before you use it.
- Set the puffs up on a plate, fill the bottom half of a puff with sauce and cover with the top, use 2 per person.
- Garnish with some hand shredded lettuce, sliced tomato and a cube or two of feta cheese or goats cheese in oil.