Savory Vegetarian Cream Puffs Food

SAVORY PROFITEROLES

Steps:

• Put water, butter, and salt in a pot and boil briefly or melt butter. Pour flour all at once (!) into the hot liquid. Stir with a (wooden) spoon until large dough ball forms and a thin white layer appears on the bottom of the pot; the "burning off" takes about 1 minute. Remove the saucepan from the heat and let cool slightly until the dough dumpling is lukewarm.
• Beat the eggs. Using a hand mixer, gradually stir one part of the egg mixture (never all at once) into the cooled dough dumpling. The dough should have the consistency of a sponge, i.e. it should not be too fluid. If in doubt, do not use the entire egg mixture, but leave some. Stir the baking powder into the choux pastry at the end.
• Preheat the oven to 380°F/190°C. Cover a baking sheet with baking paper. Using a piping bag, pipe large dots (or other shapes as desired) of the dough onto the baking sheet. Leave enough space because the choux pastry will rise during baking!
• Bake the cream puffs for about 20 minutes in a preheated oven. Do not open the door during this time! Cut lids off the finished profiteroles while they are still hot using scissors or a sharp knife.
• When the profiteroles are completely cool, put the cream cheese in a piping bag and squirt it on top. Alternatively, you can spread the cream with a teaspoon. Decorate with diced peppers and chives.

SAVORY VEGETARIAN CREAM PUFFS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet or baking stone with a silicone liner or parchment paper.
• Place water, butter, sugar, and salt in a saucepan over medium-high heat. Cook, stirring occasionally, until mixture is melted and dissolved, about 5 minutes. Reduce heat to medium. Add flour all at once and cook, stirring vigorously, until a ball of dough forms and pulls away from the sides of the pan, 15 to 30 seconds.
• Transfer dough to the bowl of a stand mixer fitted with a paddle attachment. Let cool, about 5 minutes. Add eggs one at a time, beating on medium-low speed after each addition, until batter is smooth and shiny, about 5 minutes.
• Transfer batter to a pastry bag fitted with a large round tip. Pipe the batter into 2-inch mounds by squeezing close to the sheet and slowly pulling up.
• Increase oven temperature to 450 degrees F (230 degrees C).
• Bake in the preheated oven until puffy, about 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until shells are crispy and set, 13 to 15 minutes more.
• Place goat cheese, dill, and salt in a stand mixer fitted with a whisk attachment. Mix until filling is creamy and smooth, 2 to 3 minutes. Transfer to a pastry bag fitted with a small round tip. Pipe filling into the bottom of each shell until filled.

SAVORY SALMON PUFF

Steps:

• In a large bowl combine the softened cream cheese and mayo.
• Add in salmon, lemon juice (if using) bell pepper, olives, celery, green onion and dill; mix well to combine.
• Season with seasoning salt and pepper.
• Cover and chill overnight.
• Set oven to 400 degree.
• Place one thawed pastry sheet on a lightly floured surface; roll out to a 12x10-inch rectangle.
• Transfer to a lightly greased baking sheet.
• Brush the edges of the sheet with egg.
• Spread the salmon mixture over the pastry up to 1-inch from edges.
• Roll the second sheet out to the same size as the first sheet.
• Place over the filling, matching the edges and crimp to seal.
• Score the top of pastry diagonally in both directions at 1-inch intervals.
• Bake for about 25-30 minutes or until deep golden brown.
• Cut into slices with a serrated knife and serve warm.

AUSTRALIAN SAVORY PUFFS

Steps:

• Preheat oven to 425 degrees F and place the choux pastry mixture on a baking tray lined with non stick baking paper.
• Make 24 puffs, and bake them for 15 minutes,reduce the temperature to 350 degrees F nd cook for 15 - 20 minutes, until the puffs are golden brown.
• Filling:
• Melt the butter and add the flour and cook for 1 minute, then gradually add the milk , stirr constantly and cook for 1 minute then add the chicken and mushrooms and keep hot.
• Place the puffs on a cake cooler and partly split to release steam, remove any soft bits of the mixture from the centre and place the filling into the puffs and replace the tops.
• Adjust oven temperature to 300 degrees F and put the puffs back in the oven for 10 minutes to heat through. When ready garnish the puffs with herb of your choice and serve.