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Savoury Choux Stacks
This delightful French dish makes an ideal first course or light lunch.
ingredients
125g butter
125ml milk
125ml water
½ teaspoon dry mustard
½ teaspoon paprika
salt and pepper
125g plain flour, sieved
4 large eggs
50g tasty cheese, grated
25g parmesan cheese, grated
2 grilled red capsicum, peeled and cut into strips
6 Roma tomatoes, halved and grilled
400g tinned artichokes, sliced
200g goats cheese
36 pitted olives
method
In France it's called a Gougere, and it can be made as a largish round or ring shape, but we're doing individual ones because it's a good first course, or even a great light lunch. We're treating ours as a sort of sandwich, which we'll fill with various delights of course. By the way, if you want to make even smaller choux pastry, they can be eaten as they are and cold, with a good glass of wine, so you see they are very versatile.
Preheat the oven to 200°C.
In a saucepan, melt the butter and add the milk, water, mustard, paprika, salt and pepper and bring to the boil. As soon as it starts to boil, add the sifted flour while stirring. Keep stirring for 2-3 minutes until the mixture comes away from the sides of the saucepan. Remove from the heat. Transfer to a bowl and allow to cool slightly.
Beat the eggs together and gradually add to the mixture. Beat well after each addition of egg. Do not beat in more egg than is necessary to achieve a dropping consistency. Add the tasty cheese and a little of the parmesan, reserving the rest for the top of the dish.
Using a piping bag with a plain nozzle or two tablespoons, put the mixture onto a greased baking tray. Sprinkle the top with grated parmesan cheese. Cook in the preheated oven for 30 minutes until brown. Take out of the oven, cut off the top and put back into the oven for 5 minutes to dry out.
Heat the grill. Slice the goats cheese into 6 portions, place on a greased baking sheet and put under the grill until the top is golden. Fill each choux with red capsicum, roasted tomatoes, artichokes, grilled goats cheese and olives. Either put the lid on the top or to the side. Serve with a salad.
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