These weren't the best puffs I've ever made (it is quite hot and humid here) but butter and eggs are never going to not be good. That was a weird double negative-but you know what I'm trying to say. Eggs and butter taste good, even when they don't look so pretty.
The recipe is from Mastering The Art Of French Cooking, but I also like the recipe in the 1950 edition of the Betty Crocker Picture Cookbook. Both work well.
For the Choux Paste:
1 cup water
6 tablespoons butter
1 teaspoon salt
1`/8 teaspoon pepper
Pinch nutmeg
1 cup sifted all purpose flour
4 large eggs
Preheat oven to 425 degrees F. Grease two baking sheets. Place oven racks in upper and lower thirds.
bring water, butter and spices to a boil. Remove from heat and add the flour all at once. Beat with a wooden spoon until mixed. Then, cook over moderately high heat for another two to three minutes or until choux pulls away from sides and forms a ball.
Remove pan from heat and beat in the eggs one at a time until each is thoroughly absorbed.
Mound onto baking sheets a couple inches apart. Bake twenty minutes or until golden brown. Remove from oven and cut slits in the sides to release air. Return to oven and turn off the heat. Let sit ten minutes with the door ajar.
Slice open and remove any wet, fibrous insides with a knife. Let dry and crisp on a rack before serving. They can also be re-warmed and crisped in the oven on a baking sheet if needed.
The mushrooms were easy-I cooked them in a generous amount of butter and sage in a large frying pan until soft. Then, I added 1/2 cup vegetable stock and covered the pan. I cooked them slowly for about ten minutes, then removed the lid and cooked on high to burn off the excess liquid. Just before serving, I stirred in 1/2 cup of heavy cream and stirred until heated through. Served in the puffs it made an elegant lunch for Danny.
No comments:
Post a Comment