skip to Main Content
Finger Food With Jolanta – Choux Pastry + Mushroom Filling

Finger Food with Jolanta – Choux Pastry + Mushroom filling

Serves 45

INGREDIENTS:

300 ml water

115 g butter

150 g flour

4 eggs

1 ts sugar

1/2 ts salt

milk to brush top

parmesan (optional)

PREPARATIONS:

  •  Place the water, salt, sugar and butter in a small pan and bring to the boil
  • Remove from the heat, then add the flour and mix well with a wooden spoon
  • Return to a low heat and mix well for 45 seconds to dry the mix slightly.
  • Remove from the heat again and mix in the eggs one by one, stirring well with a spoon after each addition.
  • Once the eggs are incorporated, set aside to cool
  • Preheat the oven to 170°C
  • Transfer the choux mixture to a piping bag and pipe balls (or mini eclairs) of pastry onto a baking sheet lined with baking paper, approximately the size of large olives. Repeat until all of the mixture is used up.
  • Dip a pastry brush in a little milk and very lightly brush the top of each choux bun, gently pushing down the soft peaks
  • Sprinkle the top of the buns with a little Parmesan, then bake in the oven for approximately 10-12 minutes, or until golden brown and dried on the outside.
  • Fill each of the choux buns with the filling of your choice

 

Mushroom filling

Serves 15

 INGREDIENTS:

150g different mushrooms

15g butter

15g plain flour

150ml milk

30g parmesan

1 tbsp parsley

2 garlic cloves

2 ts truffle oil

salt, pepper

PREPARATIONS:

 

 

  •  Melt the butter in a small saucepan until foaming and golden brown, then add the flour. Stir well with a wooden spoon, pour in the milk and mix well with a whisk to remove any lumps. Season, add the grated parmesan, then taste and season to taste. Set aside.

 

 

  • Thinly slice the mushrooms. Heat a dash of olive oil in a frying pan over medium heat. Once the oil is hot, cook the mushrooms for 5-6 minutes until all the moisture has been released. Lower the heat, add the garlic and cook out for 1-2 minutes. Finish with the parsley, then remove from the heat and chop the mixture very finely on a chopping board.

 

 

  • Stir the mushrooms through the cheese sauce, add the truffle oil and place in a piping bag.

 

 

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top