Savory Puffs

To spoon choux pastry on to a tray , use two teaspoons. Scrape the pastry from spoon to spoon about twice to make even- shaped buns. The same pastry can be used to make Vols-au-vent.


  • 1/2 quantity choux pastry
  • paprika to sprinkle


  • 50 g butter or margarine
  • 50 g plain flour
  • 300 ml milk
  • 150 ml dry white wine (non alcoholic, optional)
  • 100 g blue cheese
  • 50 g chopped walnuts
  • 1 tbsp lemon juice
  • 1 tbsp chopped parsley
  • salt and pepper

Cooking Process

  1. Make the choux pastry , omitting the grated cheese.
  2. Spoon or pipe 24 small puffs on to a greased baking tray.
  3. Bake in a hot oven for 20-25 minutes, then cool on a wire rack.
  4. Make a slit in each bun immediately they are removed from the oven to allow any steam to escape.
  5. To make the filling, melt the butter or margarine over a low heat , stir in the flour , then gradually add the milk and wine, stirring continuously.
  6. bring the sauce to the oil, simmer gently for a few minutes.
  7. Remove from the heat and crumble in the blue cheese with the walnuts, lemon juice, parsley and seasoning .
  8. Using a teaspoon, fill the buns with the sauce .
  9. Sprinkle with paprika and serve hot, either as a starter or to have with drinks.

Savory Puffs

Bon Apetite!


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Savory Puffs