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Choux Puffs
Appears in
Published 2005
The addition of a tiny dice of gruyère cheese scattered on top of choux pastry before it is baked makes a gougère; tiny gougères made with choux puffs are very acceptable served as a canapé with a glass of champagne.
Individual choux puffs may also be filled with a béchamel sauce flavoured with Mushroom Duxelles or Maggie Beer’s mushroom paté lightened with a little whipped cream and topped with chopped chives. Use your imagination to create alternative fillings such as chopped skinned tomato flesh, anchovies and capers or whipped crème fraîche with chopped smoked salmon finished with a little dill.
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