Thursday, December 03, 2009
Chorizo choux puffs (chorizo profiteroles recipe)
Selection of cured sausages at La Boqueria, Barcelona.
Another recipe that I've adapted from Eric Treuille's Canapeś (sold as Hors d'Oeuvres in the US). I served these at a brunch couple of weeks ago, and although there were enough of these for everyone, I barely managed to save one for Kristjan - these disappeared just so quickly!
There's no need to fill these with anything, as the chorizo lends plenty of flavour.
Chorizo Choux Puffs
Makes about 24 large profiteroles or many more tiny ones
200 ml water
100 g butter
0.5 tsp salt
120 g plain flour/all-purpose flour (200 ml)
3 large eggs
100 g chorizo sausage
Peel the chorizo sausage and chop finely.
Put water, cubed butter and salt into a medium saucepan and bring to a rolling boil. Take 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, totally incorporating the 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 chorizo sausage.
With a help of two tablespoons, place small heaps of choux paste onto a baking sheet lined with parchment paper.
Bake in the middle of a pre-heated 180 C oven for about 30 minutes, until the choux puffs are nicely puffed up and golden brown.