Label
All
0
Clear all filters

Damien Pignolet

Choux Puffs

Appears in
top 1000French
French

By Damien Pignolet

Published 2005

  • About
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.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title