makes about 15
1 quantity of choux pastry (see recipe below)
1 tbsp oil
1 clove garlic, peeled and crushed
1 small onion, finely chopped
4 oz (125 g) button mushrooms, finely chopped
2 tsp lemon juice
2 oz (50 g) fromage frais
1 tbsp fresh chopped
pinch cayenne pepper
1. Make the choux pastry as directed in the main recipe Given Below. Fill a piping bag fitted with a 1/2 inch (1 cm) plain nozzle and pipe about 15 small balls on to a baking sheet.
2. Bake at Mark 6 (200°C) 400°F for 20 to 30 minutes.
3. For the filling, heat the oil in a small saucepan and fry the garlic and onion over a medium heat until softened and transparent.
4. Add the mushrooms and lemon juice and cook for about 10 minutes.
5. Stir in the remaining ingredients. Cut the tops off the choux balls and fill with the mushroom mixture.
6. Replace tops and serve sprinkled with paprika.
This quantity of choux pastry will make 14 large or 26 small buns or eclair shapes.
2 1/2 oz (65 g) strong plain flour, sifted
5 fl oz (150 ml) water
2 oz (50 g) butter
2 eggs, beaten
1. Sift flour on to a sheet of greaseproof paper. Place the water and butter in a small pan and heat gently until the butter melts. Bring to the boil and immediately add the flour. Beat rapidly over the heat for about 1 minute until smooth.
2. Remove from the heat and beat for about 5 minutes until cooled. Gradually beat in just enough egg to form a smooth, glossy, stiff paste. Shape as required.
3. Bake on a lightly oiled baking tray at Mark 7 (220°C) 425°F for about 30 to 40 minutes depending on size. Cool on a wire rack.