Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, cute party hors d'oeuvres with petit choux pastry puffs. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Brush with the leftover beaten egg. Instructions to make Cute Party Hors d'Oeuvres With Petit Choux Pastry Puffs: Sift the cake flour. Put the water, margarine and salt in a pan. Cute Party Hors d'Oeuvres With Petit Choux Pastry Puffs Step By Step Sift the cake flour.
Cute Party Hors d'Oeuvres With Petit Choux Pastry Puffs is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Cute Party Hors d'Oeuvres With Petit Choux Pastry Puffs is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have cute party hors d'oeuvres with petit choux pastry puffs using 23 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Cute Party Hors d'Oeuvres With Petit Choux Pastry Puffs:
- Prepare As reference ♡ (4 types of fillings)
- Take 3 ✩Egg (Medium)
- Take 6 ✩Shrimp
- Make ready 3 tbsp ✩Mayonnaise
- Make ready 1 ✩Salt and pepper
- Make ready 4 slice ★Smoked salmon
- Prepare 6 to 8 tablespoons ★Cream cheese
- Prepare 1 ★Black pepper
- Make ready 4 slice ○Cured ham
- Prepare 3 ○Cherry tomatoes
- Get 1/2 ○Cucumber
- Get 1 tbsp ○Olive oil
- Make ready 1 ○Herb salt
- Get 1/2 ●Avocado
- Take 4 stick ●Imitation crab sticks
- Get 2 tbsp ●Mayonnaise
- Prepare 1 ●Salt and pepper
- Make ready For the choux pastry (or use your favorite recipe):
- Get 75 ml Water
- Get 35 grams Baking margarine
- Make ready 1/4 tsp Salt
- Take 50 grams Cake flour (sifted)
- Prepare 2 Eggs (medium)
Stash a box of puff pastry dough in your freezer, and you're halfway to creating quick and easy party-worthy puff pastry appetizers. Fans of the classic Reuben sandwich will go crazy for baked pastry spirals of corned beef, Swiss and sauerkraut. They're so easy to make, and bottled Thousand Island dressing makes the perfect dipping sauce. —Cheryl Snavely, Hagerstown, Maryland. It's because of French Fridays with Dorie that I have no fear of the stuff - our first ever recipe was gougères which were a cinch (sssh!) and then we ventured into éclairs too, again with great success.
Instructions to make Cute Party Hors d'Oeuvres With Petit Choux Pastry Puffs:
- Sift the cake flour. Preheat the oven to 200°C (392 F).
- Put the water, margarine and salt in a pan. Bring to a boil over medium heat, and let the liquid emulsify.
- Turn the heat off, and add all the sifted cake flour at once while mixing rapidly with a wooden spatula. Knead the dough well with the spatula.
- Heat the pan again while kneading the dough with the spatula. When the pastry comes together in one mass, and the pan is coated with a thin film, turn the heat off. *Don't stop mixing while the pastry is cooking!
- Beat the eggs well, and add 1/4 of it to the pan. Mix rapidly. Add the rest of the beaten egg in 3 batches. Add the last batch a little at a time.
- When some of the pastry dripped from the spatula forms a thick triangle shape as shown here, stop adding any more egg.
- I had about this much beaten egg left over this time. This will be used later so keep it in reserve.
- Fit a 1 cm round tip on a piping bag, and put the pastry in the bag.
- Pipe out 2 cm diameter dollops of the pastry 2 cm apart on a lined baking tray. Brush with the leftover beaten egg.
- Bake in a 200°C (392 F) oven for 15 minutes. Lower the temperature to 160°C (320 F) and bake for another 10 minutes. Leave the puffs in the oven for 5 minutes after they are baked.
- Take them out of the oven, and leave them on the baking tray to cool. They will have puffed up to about 4 cm. When they are cool, cut them about 1/3 of the way from the top.
- The ☆ filling: Boil the egg and shrimp. Chop the egg finely and cut the shrimp into 1cm pieces. Mix together with mayonnaise and salt and pepper.
- The ★ filling: Cut the smoked salmon slices in half. Top each piece with 1 tablespoon of cream cheese. Fold the smoked salmon over and sprinkle with black pepper.
- The ○ filling: Cut the cured ham into 2-3cm pieces. Cut the tomatoes into quarters. Cut the cucumber into 5mm dice. Mix them all with olive oil and herb salt.
- The ● filling: Cut the crabsticks into 1cm pieces. Cut the avocado into 1cm dice. Combine with mayonnaise and salt and pepper.
- Potato salad should work as a nice filling too. Try a delicious paté as a filling too, and have fun!
They're so easy to make, and bottled Thousand Island dressing makes the perfect dipping sauce. —Cheryl Snavely, Hagerstown, Maryland. It's because of French Fridays with Dorie that I have no fear of the stuff - our first ever recipe was gougères which were a cinch (sssh!) and then we ventured into éclairs too, again with great success. See more ideas about food, appetizer recipes, recipes. From last-minute hors' d'oeuvres to hearty dinners and easy desserts, frozen puff pastry is the workhorse of a busy kitchen (our favorite brand is the all-butter Dufour). This party-perfect recipe couldn't be simpler.
So that is going to wrap this up for this exceptional food cute party hors d'oeuvres with petit choux pastry puffs recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
