THE salty puffs stuffed they are a delicious preparation to be tasted like starter or at the time ofaperitif. Delicate choux pastry stuffed with a tasty mortadella and pistachio mousse. Easy to make savory puffs are also perfect for special occasions.
Ingrediants
- 60 g of water
- 30 g of butter
- 35 g of flour 00
- 1 medium egg
- 1 pinch of salt
FOR THE CHOUX PASTA
- 100 g of mortadella
- 100 g of cottage cheese
- 30 g of natural pistachios already shelled
- salt
FOR THE STUFFING
THE salty puffs stuffed are perfect idea for a starter delicious on every occasion, from the aperitif to the appetizer of special lunches. A soft casing of choux pastry stuffed with a simple but delicious mortadella and pistachio mousse.
Much more simple to make than you can imagine, i stuffed salty puffs have an advantage: you can prepare both the bignole and the mousse a little in advance, and then compose them on the spot.
Choux pastry is one basic preparation of French origin very light and delicate. Characterized by a neutral taste it is widely used in pastry shop, for éclair and cream puffs filled with cream, cream and chocolate, as well as in gastronomy.
Prepare the homemade choux pastry it is not difficult and the result certainly pays off the attention required by the recipe. The procedure involves a double cooking, on the fire and in the oven, interspersed with cold working of pasta with eggs. Alternatively, you can prepare the Choux pastry with the Thermomix.
To enrich the buffet from salty delicacies, get inspired by all our appetizer recipes.
OTHER TASTY RECIPES: Savory puffs, quick aperitif puffs, salty cream tart, parmesan wafer cannoli
How to prepare: Stuffed savory puffs
- Execution
- average
- Preparation time
- 40 min
- Cooking time
-
35 min
- Portions
-
4 – 6
How to prepare: Stuffed savory puffs
To prepare the choux pastry, bring water to a boil with the butter and salt in a saucepan. Off the heat, add the sifted flour all at once, mix with a whisk, then put it back on the stove and let the mixture dry, stirring constantly with a wooden spoon.
When a light white veil appears on the bottom of the saucepan and you hear the pasta sizzle (it must also be detached from the walls) it will be time to cook. Let it cool down. Then add the beaten egg and knead the dough with the whisk until you get a homogeneous dense mixture and a nice firm creaminess (in the jargon it is said that it comes down to a ribbon).
Transfer the mixture to a pastry bag equipped with a smooth nozzle n. 10 and form the cream puffs directly on a baking sheet lined with parchment paper, creating round and equal sized hazelnuts, well spaced so that they do not stick during cooking. With these doses you will get a variable number of puffs depending on the size you want: 12 puffs (larger in shape) or 18 (if you opt for a smaller size). To obtain well-rounded puffs, the trick is to crush with the tip of a finger (moistened with water) the tuft of dough that remains on top of each dome of dough when it comes down from the pocket. Bake in a preheated convection oven at 180 ° for about 25-30 minutes, until lightly colored. Turn off the oven, open the door slightly and let the cream puffs rest for about another 10 minutes. Let it cool completely before proceeding with the filling.
Prepare the mortadella and pistachio mousse following our recipe and just before serving proceed to fill the salty puffs. Make a small hole in the base of each puff and fill it with the mousse using the pastry bag. Alternatively, you can cut the upper cap of each pastry shell, fill the inside with the mousse and close with the cap. Serve your savory puffs accompanied by a fresh aperitif wine.
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