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Savory cream puffs – the recipe from Cuoche ma buon

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The savory cream puffs are delicious caskets of choux pastry filled with a cheese mousse base. Perfect as a buffet, finger food, aperitif or as an appetizer for special lunches. Both the mousses and the cream puffs can be prepared in advance and then assembled a few moments before serving and enjoyed even without cutlery. The cream puff paste has a fairly neutral taste and, for this very reason, it is not only used in pastry making. The savory cream puffs can be served cold and keep well even after hours. Filled in a thousand ways according to your tastes or the menu you have chosen. These appetizing cream puffs should certainly be enjoyed with a good organic wine such as the “Vinanti” Lieto IGT Chardonnay from the Sicilian lands. The savory cream puffs recipe is easy and quick to make: once put in the oven you can dedicate yourself to the fillings. We chose 3 mousses and then enriched them with smoked salmon, various cured meats and dried fruit. What are you waiting for? Prepare a double dose, you will see that they will sell like hotcakes!

RECIPE

Scope appetizer, aperitif

For the ham mousse

  • 250 g Philadelphia cheese
  • 170 g baked ham

For the mortadella mousse

  • 150 g ricotta well drained
  • 125 g mortadella
  • 25 g Parmesan Cheese grated
  • pepe q.b.

For the tuna mousse

  • 240 g tuna in oil drained
  • 3 spoons mayonnaise

For the cheese mousse

  • 200 g Philadelphia cheese
  • 200 g ricotta well drained
  • lemon zest to taste
  • orange zest to taste
  • sale q.b. optional

For garnish

  • salmone q.b.
  • loin eggs to taste
  • sliced ​​salami to taste
  • sliced ​​mortadella to taste
  • sliced ​​cooked ham to taste
  • radish to taste
  • pistachios to taste
  • chopped pistachios to taste
  • 1 lemon
  • 5 cherry tomatoes
  • songino q.b. or rocket, endive or lettuce
  • pocket bag

  • star nozzle

  • immersion blender

  • Start by preparing the cream puffs as per the basic recipe (I refer you to the choux pastry – cream puffs recipe). While they cool, prepare the mousses.

Cheese mousse

  • Place the cheeses in a bowl, work them with a spoon, lightly salt them and mix them well. Finally, divide the mixture into 2 bowls: in one you will insert the orange and lemon zest; the other will remain neutral.

Tuna mousse

  • Drain the tuna well, place it in a glass with high edges, add the mayonnaise and reduce to cream with the help of an immersion blender. Set this one aside too.

  • Now prepare all the decorations: cut the radish into very thin slices, divide the cherry tomatoes into segments, shell the pistachios, cut some lemon slices and cut into segments. Prepare the cured meats, the songino and small pieces of smoked salmon. Now, all you have to do is make the cream puffs.

To compose the cream puff

  • Cut the tops of the cream puffs and open them as if they were sandwiches, with the back of the teaspoon remove some strands of dough and start filling them with the help of a piping bag fitted with a star nozzle or the one you like best. If you prefer, you can also use a teaspoon.

  • Squeeze the mousse into the puffs and complete by garnishing according to your tastes. Below you will find some ideas for the combinations used, as you see them in the photo:neutral cheese mousse with slices of salami folded into four parts and songino;neutral cheese mousse with cooked ham roses and cherry tomatoes;neutral cheese mousse with mortadella roses and pistachios;mortadella mousse and chopped pistachios;cooked ham mousse with ham roses and radish slices;cheese mousse with pieces of salmon and loin roe;cheese mousse with citrus zest, pieces of salmon and lemon slices.
  • Your cold savory cream puffs are ready to be served. Arrange them on a plate or on a cake stand and you'll see how great they look!

The mousses can be prepared with any fresh cheese (well dried) and an ingredient of your liking: olives, rocket, artichokes, mushrooms, walnuts. The possibilities are endless.
If prepared in advance, they should be kept in the fridge. Before serving them, leave them at room temperature for a while, so that they are not enjoyed excessively cold but fresh!
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