August 2011
This recipe was originally posted in December 2009. It's been fully updated, and new photos are included.
Remember the Chorizo Choux Puffs? When I published the recipe on my Estonian site, then one of the readers, Ilse, suggested using our Christmas favourite, finely chopped black pudding instead of chorizo. I liked the sound of that, so nicked the idea, adding a spoonful of roasted onion flakes for an extra depth of flavour.
The result? Soft and Christmassy choux puffs with character :) We shared these with some friends, who were just as keen on these large profiteroles as we were. Definitely a keeper and a great addition to any Christmas buffét table. You could even dip them into lingonberry jam - that'd be even more Christmassy!
NOTE that this recipe would work just as well with Blutwurst, morcilla, sundae, boudin noir, blodpudding, beuling, bloedworst etc.
Black Pudding Profiteroles
(Keedutainapallid e. profitroolid verivorstiga)
Makes about 24 large profiteroles
December 2009
175 ml water
75 g butter
0.5 tsp salt
120 g plain flour/all-purpose flour (200 ml)
3 large eggs
100 g black pudding, finely chopped (and skinned first, if necessary)
1 Tbsp roasted onion flakes (I like using Meira's)
Remove the skin from the black pudding sausages (not necessary, when they're thin-skinned) and chop finely.
Put water, cubed butter and salt into a medium saucepan and bring to a rolling boil. Take immediately off the heat and stir in all the flour. Return to the heat and "boil" for about two minutes, stirring with a wooden spoon, until you have a smooth paste that leaves the sides of the saucepan.
Remove from the heat and cool for about 5 minutes, stirring occasionally.
Add the eggs one at a time, wholly incorporating the first egg before adding the next one (this is best done with electric beaters). The resulting paste should be glossy and slowly drop from a spoon.
Stir in the finely chopped black pudding and the dried roasted onion flakes.
With a help of two tablespoons or a cookie scoop, place small heaps of choux paste onto a baking sheet lined with parchment paper.
Bake in the middle of a pre-heated 180 C/375 F oven for about 30 minutes, until the choux puffs are nicely puffed up and golden brown.
August 2011
9 comments:
cool idee! :) Ja nii ilus pilt
Next time I should chop the pudding into bigger pieces (bigger than quarters of the slice).
Väga huvitav ja samas lihtne. Sai järgi proovitud ja kõigile maitses :D
Mul muidugi tulid pruunid käkid kuna purustasin verivorstid köögikombaainis ja kogu keedutainamass värvus vastavalt tänu sellele, aga maitset see ei rikkunud. Aitähh hea idee eest!
Kat - aitäh!
Eigi - it depends on the black pudding, I guess. I used relatively "dry" ones (Pere Piparkoogivorstid & Saaremaa Advendivorstikesed) - these kept their shape beautifully and didn't "stain" the batter.
Elis - tore, et maitses! Ja värvi osas vt eelmist kommentaari :)
Those sound yummy, Pille!
What a brilliant idea, I am always looking for new ways to cook black pudding. With the party season upon us, this is genius! Thank you!
Sehr, sehr gut ! Eine estnische Version der burgundischen gougeres ! Unsere zum Teil frankophilen Gäste schätzen diese Blutwurstkugeln. Und dazu einen Pfälzer oder fränkischen Silvaner ... Beste grüße Krischan
Pille, how do these taste the next day? room temperature?
They'll probably soften a little, Katrina, but you can always throw them into a hot oven for a few moments.
Still, I think they'll be fine. Just make sure you'll crumble the black pudding and not grind it - in latter case you'll end up with dull brown-grey profiteroles.
Post a Comment