With the arrival of nice weather, there is nothing better than ending the day with a pleasant aperitif with friends or a dinner of appetising and mouth-watering finger food: this is the inspiration for Savoury puffs to be filled to taste.
That’s what we were thinking about while preparing today’s recipe: an evening in the open air, on the balcony or in the garden, with a nice buffet to enjoy while chatting.
Do you like the idea?
Then try our Savoury puffs to be filled to taste… you’ll see what a success!
Savoury puffs
33.31g carbohydrates per 100g of puffs
Ingredients for the choux pastry
- 150g water
- 120g gluten-free flour mix for bread, brand BiAglut**
- 80g softened butter
- 10g sugar
- 3 eggs
- a pinch of salt
** Ingredients specific for celiacs
Preparation
- Pour water, butter, salt and sugar in a saucepan and cook for 5 minutes, stirring with a whisk.
Add the flour while continuing to stir, so that no lumps form, until the mixture has completely come off the saucepan sides. - Remove the saucepan from the heat and let the mixture cool for 10 minutes. Next, add the eggs one at a time, mixing well with the whisk: it is important that each egg is completely incorporated before adding the next one.
- Fill a pastry bag or pouch with the dough and cut off a corner.
On a lined baking tray, form walnut-sized balls, trying to maintain a distance of a few centimetres between each ball. - Bake in a static oven preheated to 200°C for 15 minutes, then lower the temperature to 190°C and continue baking for another 10 minutes. Turn the oven off, open the door slightly to let the steam out and let the puffs dry for about 10 minutes.
- At this point, take the puffs out of the oven and let them cool completely before proceeding with a delicious filling to taste.
Version with gluten of Savoury puffs
Replace the gluten-free BiAglut flour with an equal amount of standard flour.
Leave a Reply
Want to join the discussion?Feel free to contribute!