I had already made a post some time ago extolling the joys of savoury choux but here are two more lovely fillings: cheese sauce with ham and mushroom duxelles with garlic. Just perfect for canapés or with a salad for a light lunch.
I made a batch of these using a 3-egg choux pastry (180ml water, 75g butter, 100g plain flour, 3 eggs) and lightly sprinkled some grated cheese over the top of each choux before baking them at 180C (fan) until well risen and golden brown which took about 15 minutes or so. This gave me just over 50 small choux balls in total.
The balls have a distinct crunch to them – essential in a good choux – and the richness of the filling combines with this to create a divine taste explosion!
I made up a fairly thick béchamel sauce and split this into 2 portions: into one I added some strong cheddar and a bit of Dijon mustard before mixing in some finely chopped Ibérico ham. I then piped the filling into the choux – going in from underneath – until each choux was generously filled.
For the mushroom filling, I sweated a finely chopped large shallot in some melted butter for a few minutes, added some finely chopped fresh mushrooms, some dried porcini (soaked and finely chopped) and seasoning and cooked gently for about 15 minutes until the mushrooms had broken down and a lot of the lovely juices that they released had evaporated: this gives a wonderfully intense mushroom flavour! I then added finely chopped garlic, a large spritz of lemon juice and cooked gently for about 5 more minutes, before adding a little finely chopped fresh leaf parsley at the end. Again, I piped this filling generously into the choux.