pate a choux "puffs" savory filling ideas?
Just for kicks I decided to try pate a choux today for the first time for cream puffs. I've never even eaten a cream puff before today but I had some left over bavarian cream so I tried them out, and they were delicious, but they are very "neutral" so I figured I could use them as a savory shell too. I looked around on the web and I all I really found was chicken salad and tuna salad as stuffings for them which is okay, but kind of boring. Any advice/ideas for savory fillings or other uses for pate a choux (aside from eclairs and cream puffs.) Also, it seems like the ones I made were abnormally large, about the size of large orange if size makes a difference for what kind of fillings to use.
Thanks in advance :)
Really, any salad - crab salad is delicious in them. I keep thinking that because they're so big, it might be your best option - stuffed with cheese would be a whole lot of cheese. The suckers expand when cooking, don't they?
I have, for fun, stuffed them with a chicken salad and then wrapped them in prosciutto and baked just until the prosciutto kind of melts around it. That classes it up a bit.
They also freeze well. Maybe wait until you can get your hands on some wonderful tomatoes and stuff with those?
- Salmon Mousse
- Goat Cheese with Herbs (as already mentioned)
- Cream Cheese with Herbs
- Strawberries (Crushed, Pureed or simply stemmed) and (Whipped) Cream
- Beet Puree with Sour Cream and Horseradish
- Cucumber "Soup" (It should be quite thick. Basically, seeded Cucumbers, and peeled too if you like, with Strained Yogurt and Sour Cream and tons of sweet herbs like Tarragon, Marjoram, Chervil, Parsley, Cilantro, Mint and Thyme put in a blender and blended until smooth. If a little too soupy, simply strain in a cheesecloth. You can also add things like Cayenne and Paprika.)
- Roasted Eggplant puree with Aioli/Mayo, or
- Roasted Eggplant and Tomato Sauce puree with Aioli/Mayo
- Also, you could fill it with a Thick Blue/Bleu Cheese dressing and coat with slightly crushed Walnuts, though, you might then need to eat it with a knife and fork. Or, a Blue Cheese Dressing with a roasted apple puree fortified with a little Walnut Oil.
This is also from a user named Footie: "If I'm going to do savory, I might make a clam dip or shrimp and crabmeat and use that for a filling. Spinach and artichoke works well too. Pretty much any dip as long as it's not thin and runny"
beet puree - roasted beets with a bit of sour cream, dash of white balsamic, chives or rosemary and sea salt
spinach and artichoke with cheeses (gruyere, parm, mozz, etc.) and onions
roasted veggies mashed with mascarpone and herbs (basil, tarragon or rosemary)
diced shrimp, miso marinated mushrooms, shredded cooked carrots, cilantro tossed in a miso glaze
Mushroom and thyme duxelles
Chicken salad tarted up with preserved lemons, cumin, aleppo pepper, maybe a pine nut or two.
Poached shrimp; chopped and seasoned with dill, onion and lemon, with sour cream as a binder. Lox or other smoked salmon would be great like this too.
Chopped asparagus in a gruyere custard base, served room-temp.
Caramelized onions and Swiss cheese, seasoned with caraway
Rinsed sauteed kraut, sauteed with onions and minced corned beef and a dollop of swiss cheese sauce and a dot of mustard - mini fake-reubens!
Ground lamb seasoned w/ cumin and salt and pepper and a good dollop of tzatziki, topped with chopped briny black olives.