Sunday, June 27, 2010

Choux Pastries (with Ham, Cheese, and Sausage!)

Simple, Budgeted, and Excellent Appetizers/ Desserts = PARTY!!
Choux Pastry
What You Need:
1/4 cup Butter
1 cup Water
1 cup Flour (can use Gluten Free)
4 Eggs
1 tsp Salt
1 cup Shredded Cheese (pictured with mozzarella and cheddar)
1/2 cup Diced Ham
1/2 lb Sausage
1 tsp Garlic Powder
1/2 tsp Black Pepper
(can double recipe for more pastries)

To start, heat the water and butter in a sauce pan and pre-heat the oven to 350 degrees fahrenheit.  Once simmering and combined, turn off the heat and whisk in the flour and spices.  Now one at a time you will add the eggs.  You do this one at a time to help temper the eggs and to aerate them into the dough.  The reason for so many eggs is simple -- as the batter bakes the eggs fluff. WHen you have added all the eggs (it is a work out especially if doubling the recipe!), fold in the meats and cheeses.  You can mix in brie and ham, bacon and cheddar, you can add diced vegetables and olives.  There is no limit to your favorites!  Goat Cheese, Onions, and herbs make a fabulous blend!

Spoon your batter onto a baking sheet and bake 25 minutes, or until the bottoms are brown, the choux puffy, and the tops light brown.  Let cool 10 minutes and serve!  YOu can make tiny ones for quick appetizers or larger ones for a breakfast treat!

The choux pastry is a french technique and used for cream puffs, eclairs, and savory appetizers.  This recipe uses that technique and adds the cheese and meats for a great simple appetizer that everyone will love!  The basic recipe is the water, flour, butter, and eggs.  You can add sugar and make a sweet batter, bake, then fill with cream -- cream puffs -- or bake then cool, cut in half, make a sandwich with cream then dip in chocolate -- eclairs!  YUM!!




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