300 ml water
115 g butter
150 g flour
1 ts sugar
1/2 ts salt
milk to brush top
- 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
150g different mushrooms
15g plain flour
1 tbsp parsley
2 garlic cloves
2 ts truffle oil
- 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.