Best Advice to Serving Extraordinary Cute Party Hors d'Oeuvres With Petit Choux Pastry Puffs
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To prepare an unforgettable Cute Party Hors d'Oeuvres With Petit Choux Pastry Puffs, below are the ingridients required:
- You need of As reference ♡ (4 types of fillings).
- Provide 3 of ✩Egg (Medium).
- Use 6 of ✩Shrimp.
- Prepare 3 tbsp of ✩Mayonnaise.
- You need 1 of ✩Salt and pepper.
- Prepare 4 slice of ★Smoked salmon.
- Prepare 6 of to 8 tablespoons ★Cream cheese.
- Get 1 of ★Black pepper.
- Take 4 slice of ○Cured ham.
- Get 3 of ○Cherry tomatoes.
- Provide 1/2 of ○Cucumber.
- Prepare 1 tbsp of ○Olive oil.
- Use 1 of ○Herb salt.
- Take 1/2 of ●Avocado.
- Use 4 stick of ●Imitation crab sticks.
- You need 2 tbsp of ●Mayonnaise.
- Provide 1 of ●Salt and pepper.
- Prepare of For the choux pastry (or use your favorite recipe):.
- Prepare 75 ml of Water.
- Take 35 grams of Baking margarine.
- You need 1/4 tsp of Salt.
- You need 50 grams of Cake flour (sifted).
- Take 2 of Eggs (medium).
After readying the ingridients, now you are good to make your tasty Cute Party Hors d'Oeuvres With Petit Choux Pastry Puffs by following the guidances on this section:
- Sift the cake flour. Preheat the oven to 200°C (392 F)..
- Put the water, margarine and salt in a pan. Bring to a boil over medium heat, and let the liquid emulsify..
- Turn the heat off, and add all the sifted cake flour at once while mixing rapidly with a wooden spatula. Knead the dough well with the spatula..
- Heat the pan again while kneading the dough with the spatula. When the pastry comes together in one mass, and the pan is coated with a thin film, turn the heat off. *Don't stop mixing while the pastry is cooking!.
- Beat the eggs well, and add 1/4 of it to the pan. Mix rapidly. Add the rest of the beaten egg in 3 batches. Add the last batch a little at a time..
- When some of the pastry dripped from the spatula forms a thick triangle shape as shown here, stop adding any more egg..
- I had about this much beaten egg left over this time. This will be used later so keep it in reserve..
- Fit a 1 cm round tip on a piping bag, and put the pastry in the bag..
- Pipe out 2 cm diameter dollops of the pastry 2 cm apart on a lined baking tray. Brush with the leftover beaten egg..
- Bake in a 200°C (392 F) oven for 15 minutes. Lower the temperature to 160°C (320 F) and bake for another 10 minutes. Leave the puffs in the oven for 5 minutes after they are baked..
- Take them out of the oven, and leave them on the baking tray to cool. They will have puffed up to about 4 cm. When they are cool, cut them about 1/3 of the way from the top..
- The ☆ filling: Boil the egg and shrimp. Chop the egg finely and cut the shrimp into 1cm pieces. Mix together with mayonnaise and salt and pepper..
- The ★ filling: Cut the smoked salmon slices in half. Top each piece with 1 tablespoon of cream cheese. Fold the smoked salmon over and sprinkle with black pepper..
- The ○ filling: Cut the cured ham into 2-3cm pieces. Cut the tomatoes into quarters. Cut the cucumber into 5mm dice. Mix them all with olive oil and herb salt..
- The ● filling: Cut the crabsticks into 1cm pieces. Cut the avocado into 1cm dice. Combine with mayonnaise and salt and pepper..
- Potato salad should work as a nice filling too. Try a delicious paté as a filling too, and have fun!.
Recipe : Cute Party Hors d'Oeuvres With Petit Choux Pastry Puffs
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