Mini Choux Puffs

By Alison Kent and The Canadian Living Test Kitchen

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Mini Choux PuffsThis makes more than you will need for the consommé, but extras can be frozen. For a real showstopper, fill these tiny profiteroles with a smooth, good-quality store-bought chicken liver–based pâté (see variation). 2 user reviews.

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This recipe makes 168 puffs servings

Nutritional Info
Per 6 puffs: about	-
cal	2828 cal
pro	1 g1g pro
total fat	2 g2g total fat
sat. fat	1 g1g sat. fat
carb	2 g2g carb
fibre	00 fibre
chol	18 mg18mg chol
sodium	16 mg16mg sodium
potassium	8 mg8mg potassium
% RDI:	-
iron	11 iron
vit A	22 vit A
folate	33 folate

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This makes more than you will need for the consommé, but extras can be frozen. For a real showstopper, fill these tiny profiteroles with a smooth, good-quality store-bought chicken liver–based pâté (see variation).

Ingredients

1/2 cup water 1/2 1/2cup cupwater
1/4 cup butter , cubed1/4 1/4cup cupbutter, cubed
1/2 cup all-purpose flour 1/2 1/2cup cupall-purpose flour
2 eggs 2 2eggeggs
1 tsp finely chopped parsley 1 1tsp tspfinely chopped parsley

Preparation

In small heavy saucepan, bring water and butter to full boil. Remove from heat. Add flour all at once, stirring vigorously with wooden spoon until mixture forms smooth ball that leaves side of pan.

Return to medium-low heat; cook, stirring constantly, for 2 minutes. Let cool for 5 minutes.

Stirring vigorously with wooden spoon, beat in eggs, 1 at a time, beating well after each addition; continue beating until dough is smooth and shiny. Beat in parsley.

Using pastry bag fitted with 1/2-inch (1 cm) round tip or resealable plastic bag with corner snipped off, pipe mounds, 1/2 inch (1 cm) in diameter, about 1 inch (2.5 cm) apart, onto 2 greased or parchment paper–lined baking sheets. Using wet fingertip, gently flatten top of each mound.

Bake, 1 sheet at a time, in centre of 400°F (200°C) oven until puffed, golden and crisp, 10 to 12 minutes. (Make-ahead: Cool completely. Store in airtight container at room temperature for 2 days or freeze for up to 1 month. Bring to room temperature and heat on baking sheet in 350°F/180°C oven until crisp, about 5 minutes.)

Additional information : Variation
Pâté-Filled Mini Choux Puffs: Using piping bag and very small tip, fill 60 puffs with about 1/2 cup (125 mL) chicken liver pâté. (Make-ahead: Arrange in single layer on plate and refrigerate for up to 1 hour.)

Source : Canadian Living Magazine: December 2009