recipes

Festive savoury choux

Serves:

2020-11-21

Ingredients

For the choux

For the filling

  • 200g cream cheese
  • 60g blue cheese
  • 100ml whipping cream (Elmlea)
  • 1 tbsp. butter substitute (ICBINB)

You will also need

  • Parma ham
  • Walnuts
  • Small bunch grapes
  • Sliced smoked salmon
  • Cherry tomatoes
  • Mint leaves
  • Small mozzarella balls
  • 3 tbsp. extra virgin olive oil
  • Juice of an orange
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. chopped parsley

Method

To prepare the mini choux,  pour water in a saucepan together with the butter and a pinch of salt and gradually bring to the boil until the butter is melted. Remove off the heat, stir in the flour and mix in. Return to the heat and cook for a minute of so until the mixture comes away from the pot. Remove off the heat and cool slightly.  Next, add in the eggs one at a time stirring well after each addition and mix until mixture is soft and drops slowly from the back of a spoon. Put the mixture into a piping bag and pipe on a greased baking trays spaced well apart in lengths of 5cm and bake in a hot oven at 175°C until puffed and evenly browned. For the filling beat the butter, cream cheese and blue cheese until combined. Whip the cream till stiff and fold into the cheese mixture. Place in the fridge to set. Meanwhile, make the vinaigrette by whisking 3 parts olive oil to one part vinegar with the orange juice. To put together, pierce a hole in the choux and fill with the cheese paste using a piping bag. Place onto a serving tray and decorate with the topping ingredients. Brush lightly with the vinaigrette and sprinkle over the chopped parsley before serving.

Intellectual property.  All Images, Videos and Website content are sole property of Aceline Entertainment Ltd and cannot be published, uploaded, copied, downloaded in full or part of without written permission from Aceline Entertainment Ltd.

our sponsors

elmlea
ICBINB
Le Naturelle
print
email
watch video
View Maltese Italian Trulli

Eclairs Melħin

Ingredients

Eclairs Melħin

  • 120g dqiq
  • 250ml ilma
  • 115g butir
  • 4 bajdiet

Għall-Mili

  • pakkett ġobon kremuż
  • pakkett blue cheese
  • barmil krema mħabbta (whipping Cream)
  • mgħarfa butir

Għad-Dekorazzjoni

  • 2 biċċiet Parma ham
  • ġewż
  • għeneb
  • salamun affumikat
  • 6 tadam ċirasa
  • weraq tan-nagħniegħ
  • blalen żgħar tal-mozzarella
  • luminċell
  • żejt taż-żebbuġa
  • meraq tal-larinġ
  • kuċċarina ħall balsamiku
  • tursin

Method

Biex tipprepara l-għaġina, ferra’ l-ilma f’kazzola flimkien mal-butir u niskata melħ u bil-mod ħallih jagħli sakemm il-butir jinħall. Neħħi minn fuq in-nar, żid id-dqiq u ħawwad. Erġa’ poġġi lura fuq in-nar u sajjar għal minuta. Neħħi mis-sħana u kessaħ ftit. Sussegwentement, żid il-bajd waħda waħda waqt li tħawwad sew wara kull darba u ħawwad sakemm it-taħlita tkun ratba u tinżel bil-mod minn wara tal-kuċċarina. Poġġi t-taħlita ġo piping bag u ippajpja fuq dixx tal-ħami bix-xaħam, mifrudin sewwa minn xulxin f’tulijiet ta’ 5cm u aħmi f’forn jaħraq f’temperatura ta’ 175°C sakemm jintefħu u jieħdu kulur kannella b’mod uniformi. Għall-mili ħabbat il-butir, il-ġobon kremuż u l-ġobon tat-tursina sakemm jingħaqdu. Ħabbat il-krema sakemm tibbies u daħħal fit-taħlita tal-ġobon. Poġġi fil-friġġ sakemm toqgħod. Sadanittant, għamel il-vinaigrette billi tħawwad 3 partijiet żejt taż-żebbuġa għal parti waħda ħall bil-meraq tal-larinġ. Biex tgħaqqad flimkien, aqta’ toqba fl-għaġina u imla bil-pejst tal-ġobon billi tuża piping bag. Poġġi fuq trej biex isservi u ddekora l-wiċċ bl-ingredjenti apposta. Ferrex ftit ħall balsamiku u roxx fil-wiċċ it-tursin imqatta’ qabel ma sservi.

recipe search

related recipes

Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.