Savory Canapés Puffs

 

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Makes a bunch

 

Here is yet another use for the magic of Pâte á Choux.  These savory little puffs are not all that difficult to make and they are a real show stopper.  You may use crab or shrimp, or even finely chopped ham.  You could even leave them just with cheese.

 

 1 recipe Pâte á Choux

 

1 recipe thick Basic White Sauce or Béchamel Sauce

2 cloves of roasted garlic, minced very fine

½ cup grated fresh Parmesan cheese

1 cup chopped crab, shrimp or ham

1 teaspoon lemon zest

1 tablespoon minced fresh parsley

¼ teaspoon ground nutmeg

¼ teaspoon dry dill weed or 1 teaspoon minced fresh

Salt and fresh black pepper to taste

 

Make the Pâte á Choux according to the directions.  Line  baking  sheets with baker’s parchment  and pipe on dollops of the paste that are about the size of the end of your thumb.  Bake as directed.

 

Eclair batter piped into cream puffs

Make the white sauce and fold in the remaining ingredients.  When the puffs are cool, cut of the tops and fill with the sauce.  Place the tops back on and serve. 

 

 

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