French🍞 Bread & bakery

Savoury Choux Pastry Puffs - Three Flavours

Name: Savoury Choux Pastry Puffs - Three Flavours
Total time: 30 min
Cuisine: French
Ingredients: ~1 cup Water; ~½ cup Butter; a pinch Salt; a pinch Black pepper; ~¼ tsp Grated nutmeg; ~1 cup Flour; ~5-6 Eggs; ~150 g Ham; ~150 g Blue cheese; ~300 g Duck ragout; ~200 g Mushrooms; ~1 Onion; ~2 tbsp Parsley; ~1 liter Oil

⏱ 30 min

Savoury puffs made from choux pastry dough, flavoured with ham, blue cheese, or duck ragout with mushrooms. Divide the pastry into three portions, mix each with different fillings, and deep-fry until golden and puffy.

Adapted from a video by French Cooking Academy

Savoury choux pastry puffs 3 flavors

Watch on YouTube

Ingredients

Water~1 cupest.
Butter~½ cupest.
Salta pinch
Black peppera pinch
Grated nutmegOptional~¼ tspest.
Flour~1 cupest.
Eggs~5-6est.
HamFor first flavour variation, approximately 1/3 of pastry volume~150 gest.
Blue cheeseFor second flavour variation, approximately 1/3 of pastry volume~150 gest.
Duck ragoutMade with mushrooms, onion and parsley, for third flavour variation, approximately 1/3 of pastry volume

Steps

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1
Place water and butter in a cold pot, season with salt and black pepper, and add a touch of nutmeg if desired. Turn heat to medium and allow the butter to melt and water to boil.
2
Once water boils, turn off heat and add all the flour at once, stirring quickly until a cohesive dough (called panade) forms.
3
Return to medium heat and gently stir the dough for 2–3 minutes to remove excess moisture. When a light film forms on the bottom of the pan, remove from heat.
4
Immediately transfer the dough to a room-temperature bowl and stir gently to cool slightly.
5
Add eggs a little at a time, mixing thoroughly after each addition. The dough will initially become soft and liquid, then gradually become thick and cohesive. Continue until all eggs are incorporated and the final dough is solid and smooth.
6
Divide the choux pastry into three portions. Mix ham into the first portion, blue cheese into the second, and sautéed duck ragout (made with mushrooms, onion, and parsley) into the third, making sure each flavoring accounts for about one-third of the dough volume.
7
Heat oil to 165°C, keeping the temperature between 165–170°C to ensure the puffs puff up properly.
8
Using two teaspoons, scoop out small teaspoon-sized portions of dough into a frying spider. Start with one test puff to verify temperature stability.
9
Deep-fry the puffs in 165°C oil for about 5 minutes until they puff up, crack open, and turn golden brown. Keep portions to teaspoon size for even cooking.
10
Remove the fried puffs with the spider basket, 4 at a time, and drain on paper towels. Continue frying the remaining dough portions until complete.
11
Serve warm after draining. Enjoy all three flavour varieties, or experiment with your own flavour combinations.

Savoury Choux Pastry Puffs - Three Flavours

Ingredients

Steps

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