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Ingredients
- 1 quart filling Choux Pastry
- 2 tablespoons butter
- 1 1/2 tablespoons flour, all-purpose
- 1/2 cup milk, low-fat
- 1/2 cup asparagus salmon, shrimp, sweet corn, mushroom, tuna, cooked chicken, etc, all kinds of savory foods mixing, chopped
- 1 x leaf sprigs dill
Method
- Set oven at 220C (425F), place choux pastry mixture in teaspoonfuls on a cookie shhet lined with non stick baking (parchment) paper and make 24 puffs.
- Bake for 15 minutes, reduce tempreature to 180C (350F) and cook until puffs are golden brown (about 15 to 20 minutes longer)
- Make filling: Melt butter, add flour, and cook for 1 minute.
- Add milk slowly while stirring.
- Cook for 1 minute, add savory food; keep hot.
- Place puffs on cake cooler, partly split to release steam and ensure crispness.
- Remove any soft mixture from the center, if necessary.
- Place filling in puffs, replace tops.
- Reheat at 150C (300F) for about 10 minutes, serve garnished with dill sprigs.
