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Creamy Mushroom Choux
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Servings:
15
Author:
Course:
Vegetable Dishes [/dishes/vegetable-dishes/]
Miscellaneous [/dishes/miscellaneous/]
Mushroom recipes [/dishes/vegetable-dishes/mushroom-recipes/]
🧂 Ingredients
1
quantity of choux pastry
see recipe below
1 tbsp
oil
1 clove
garlic
peeled and crushed
1
small onion
finely chopped
4 oz
button mushrooms
finely chopped
2 tsp
lemon juice
2 oz
fromage frais
1 tbsp
fresh chopped parsley
pinch
cayenne pepper
paprika
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Instructions
1
Make the choux pastry as directed in the main recipe Given Below. Fill a piping
bag fitted with a 1/2 inch (1 cm) plain nozzle and pipe about 15 small balls on
to a baking sheet.
2
Bake at Mark 6 (200°C) 400°F for 20 to 30 minutes.
3
For the filling, heat the oil in a small saucepan and fry the garlic and onion
over a medium heat until softened and transparent.
4
Add the mushrooms and lemon juice and cook for about 10 minutes.
5
Stir in the remaining ingredients. Cut the tops off the choux balls and fill
with the mushroom mixture.
6
Replace tops and serve sprinkled with paprika.
7
This quantity of choux pastry will make 14 large or 26 small buns or eclair
shapes.
8
2 1/2 oz (65 g) strong plain flour, sifted
9
5 fl oz (150 ml) water
10
2 oz (50 g) butter
11
2 eggs, beaten
12
Sift flour on to a sheet of greaseproof paper. Place the water and butter in a
small pan and heat gently until the butter melts. Bring to the boil and
immediately add the flour. Beat rapidly over the heat for about 1 minute until
smooth.
13
Remove from the heat and beat for about 5 minutes until cooled. Gradually beat
in just enough egg to form a smooth, glossy, stiff paste. Shape as required.
14
Bake on a lightly oiled baking tray at Mark 7 (220°C) 425°F for about 30 to 40
minutes depending on size. Cool on a wire rack.
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