Savory cream puffs

Preparation Time: 20 min

Difficulty: Average

Cooking Time: 50 min

Portions: 6


The savory puffs are a delicious and original appetizer, perfect for special occasions. The delicate choux pastry wrapper welcomes a soft and tasty filling of pecorino cream, capers and anchovies. A recipe that will reserve you great satisfaction.


Ingredients:

for about 30 cream puffs

  • 120 g of water

  • 60 g of butter

  • 70 g of flour 00

  • 2 medium eggs

  • salt

for the cream:

  • 500 g of cow's milk ricotta

  • 150 g of grated pecorino romano DOP

  • 300 ml of fresh cream

  • 15-20 anchovy fillets

  • 2 tablespoons of capers

  • 20 dried tomatoes in oil

  • curly parsley

  • black pepper


The savory puffs are a delicious appetizer perfect for any occasion. From the aperitif with friends to the appetizer of special lunches. You can also prepare both the cream puffs and the mousse a little in advance, and then compose them on the spot.

Choux pastry is a very light and delicate preparation of French origin. Characterized by a fairly neutral taste, it is widely used in pastry, for éclair and puffs filled with cream, cream and chocolate, as well as in gastronomy.

Preparing choux pastry at home is not difficult and the satisfaction you get is definitely worth the attention required. Just follow the procedure well which basically involves a double cooking, on the fire and in the oven, interspersed with the cold processing of the pasta with eggs. And it is precisely in the middle phase that a little attention must be paid to obtain a smooth and velvety dough that will then guarantee an optimal result: it will swell perfectly in the oven, remaining hollow inside. You can also make it using the Thermomix.

To fill these savory puffs we offer you a cream that is the result of a real journey through our local flavors: made with pecorino romano, dried tomatoes in oil, anchovy fillets and capers.


Preparation


Phase 1


To make the delicious savory puffs, start preparing the choux pastry. In a saucepan, bring the water to the boil with the butter and salt. Remove the saucepan from the heat and add the sifted flour, all at once. Stir vigorously with a whisk, then put back on the stove and let the mixture dry, stirring constantly with a spoon. When a light white veil appears on the bottom of the saucepan and you hear the pasta sizzle, you will also notice that it will also detach from the walls, it will be cooked. Let it cool down.


Phase 2


Now add to the pasta one egg at a time, lightly beaten, and work very well with the whisk to mix. Make sure the first egg has been perfectly incorporated before adding the second. Work with the whisk until you get a homogeneous mixture that comes down from the same ribbon. Transfer the mixture to a pastry bag, equipped with a smooth nozzle no. 10 and form the cream puffs directly on a baking sheet lined with gold paper, creating small, round and equal sized hazelnuts. Make sure to space them well as they will grow during cooking and should not stick together.


Phase 3


Bake in a preheated oven at 180 degrees for about 30 minutes, until lightly colored. One more tip: let the cream puffs dry in the off oven, and slightly open, for a further 10 minutes then take them out of the oven and let them cool completely before using them. In the meantime, dedicate yourself to the preparation of the cream. Bring 150 ml of cream to the boil, add the pecorino and stir off the heat. Add the mixture to the ricotta, previously well drained from its whey and collected in a bowl. Whip the remaining cream and mix it with the ricotta and pecorino cream using a spatula and with slow movements from the bottom up. Chop the capers and two anchovy fillets with a knife. Gently dab the dried tomatoes with absorbent paper and cut them into strips.


Phase 4


Add the capers and anchovies to the pecorino and ricotta cream, mixing very gently. Sprinkle with ground pepper. Collect the mousse obtained in a pastry bag with a smooth nozzle.


Phase 5


Open the puffs by cutting them diagonally and remove the top cap. Fill them with the mousse in such a quantity that when you go to reassemble them you will see it come out slightly, leaving the decoration visible. Place on top of each cream puff a piece of dried tomato and an anchovy fillet rolled on itself, ending with a leaf of curly parsley. Reposition the caps, arrange the tasty savory puffs on a serving dish and serve immediately.


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