Liz Fitzgerald used to make these for either appetizers or part of a buffet style event.
Choux pastry
| 1 cup water 2 ½ oz butter Pinch salt I cup plain flour 4 large eggs at room temperature |
Put water, butter and salt into saucepan, bring to boil. Add sifted flour all at once. Stir vigorously over heat until mixture is very thick and forms a ball. Put into small bowl of electric mixer or a food processor and allow to cool to warm. Add eggs one at a time, beating well after each addition. Mixture should be smooth and glossy. |
| Well greased baking tray. Mug of water. Big teaspoon |
Preheat oven to 475 F. Put small balls of dough on tray. Put your hand into cup of water and shake over tray. Bake in hot oven for 10 minutes then for 12 – 15 minutes at 375 F. |
| Knife, teatowel | Immediately put a small slit in side of each puff to vent steam. |
At this point you could fill with whipped cream, ice with melted good dark choc and chomp but for the savoury version reads on……
White sauce and fillings…
| 2 oz butter 2 oz flour 3/4I pint milk Pinch salt & pepper |
Melt butter in pan over low heat and stir in the flour. Cook gently for one minute and then gradually stir in the milk a little at a time. Beat each addition of milk in well – keep a smooth paste then a smooth liquid. |
| Asparagus 2 cans of asparagus cuts |
Drain 2 cans of asparagus cuts and mash in to half the white sauce. Add pepper and salt to taste and fresh herbs. |
| Salmon Can of red salmon Fresh parsley Lemon juice |
Drain a big can of red salmon, mash in to remaining half of white sauce and add lots of finely chopped parsley and a little lemon juice. |
| Mushroom |
Refrigerate until planning to serve. Heat in oven.