Secrets of savoury choux: Mastering mushroom puff pastries

Preparing this delightful appetiser may seem challenging, but only until you master the choux pastry. It's the foundation, and everything becomes straightforward once you get it down.

Choux pastry achieves the right consistency during the cooking stage. It doesn't require kneading, but you must boil water with butter, add flour, and energetically mix the mass to avoid lumps. Finally, gradually add eggs. The dough should be smooth and uniform so that the puff pastries will be light as a cloud after baking.

Savoury puff pastries are perfect for parties or family gatherings. I make them every year for New Year's Eve and New Year's Day. Preparing the filling isn't difficult because the delicate dough pairs well with cream cheese, vegetables, hummus, or ham. However, my friends mostly enjoy a simple mushroom filling.

Ingredients:

For the dough:

• 4 eggs,
• 9 tablespoons of butter,
• 235 ml of water,
• 125 g of wheat flour.

For the filling:

• 8 kg of mushrooms,
• 1 onion,
• a tablespoon of parsley or dill,
• 1 tablespoon of fat for frying,
• 200 g of breakfast cream cheese,
• salt and pepper to taste,
• cherry tomatoes or bell peppers for decoration.

Instructions:

1. Boil water with butter. Then, while stirring constantly to prevent burning, gradually add flour. Heat and mix the mass until it starts coming away from the sides of the pot.
2. Let the mass cool, then gradually add eggs. Mix well.
3. Transfer the dough into a pastry bag and pipe the puff pastries onto a baking sheet lined with parchment paper. Bake for about 25 minutes at 190 degrees Celsius.
4. Cut the onion and mushrooms into cubes and sauté them in hot fat for about 5-10 minutes. When the water evaporates, add seasonings and mix thoroughly.
5. Cut the cooled puff pastries in half. Fill the bottom with cream cheese, then a portion of mushrooms. You can add cherry tomato halves or thin bell pepper strips. Cover with the other half, and they're ready.