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Ries, here you go.
Cheese Choux Pastries with Mushrooms and Madeira
For the choux pastry For the filling
5fl oz 150ml cold water 1x half ounce packet porcini mushrooms
2oz butter'2.5 oz plain flour 6oz open cap mushrooms chopped
2 eggs size 1 or large beaten 6oz oyster mushrooms chopped
2.5oz swiss cheese 6oz finely chopped onion
.5tsp mustard powder 1.5oz butter
A pinch cayenne pepper 2 minced garlic cloves
Salt and pepper .5 tsp fresh thyme chopped
Extra beaten egg to glaze 3 fl oz double cream
3 fl oz hot water
5 fl oz sercial madeira
fresh grated nutmeg
salt and pepper, a few watercress sprigs to garnish
Preheat the oven to gas mark 6, 400 deg F (200 deg c)
You can make the filling for this and the raw choux pastry the day before. For the filling, put the dried mushrooms in a jug and cover them with the hot water, thern leave to soak for 30 minutes. To make the sauce, melt the butter in a medium saucepan and soften the chopped onions and garlic in it till pale gold, about 5 minutes. Then stir in all the fresh mushrooms, followed by the soaked ones, snipped a bit with scissors if needed, together with their soaking water.
Season and add the thyme and a few good gratings of nutmeg. Now pour in the madeira, cover and simmer on very low for 1.5 hours, the liquid should barely simmer and check from time to time, to make sure the water hasn't evaporated.
When ready to make the choux pastries, put the cold water in a med saucepan together with the butter pieces and leave to one side while you weigh out the flour. Since you are going to need to " shoot" the flour quickly into the water and melted butter, fold a sheet of wax paper to make a crease then open it up again. Sift the flour straight onto the wax paper and season. Now place the butter and water over a moderate heat and stir with a wooden spoon. As soon as the butter has melted and the mixture comes to the boil, turn off the heat immediately, then tip the flour in ( all in one go) with one hand while beating with mixture vigorously with the other. An electric hand whisk can be used.
Once you have a ball of paste which has left the side of the pan, ( probably less than 1 minute) then beat in the beaten eggs , a little at a time, mixing each addition in thoroughly before adding the next, until the mixture is smooth and glossy. Then add 2 oz of the grated cheese, the mustard powder and a seasoning of salt and cayenne.
Now grease a solid baking sheet and take heaped teaspoons of the choux pastry and stack them closely together to form two circles roughly 5.5 inches in diameter. Brush each ring with beaten egg then sprinkle with the rest of the cheese , bake on a high shelf in the oven for 10 mins. After that raise the oven temp to gas mark 7 , 425 deg F or 220 deg C. Continue baking for 20 mins. When the pastries are cooked, slit them in half horizontally. Stir the cream into the mushroom mixture, then divide this between the two two choux halves. Place the other two halves on top, decorate with the watercress and serve immediately. Serves two as a main course or four as an entree.
This recipe is quite easy to do and will win you many compliments
Cheese Choux Pastries with Mushrooms and Madeira
For the choux pastry For the filling
5fl oz 150ml cold water 1x half ounce packet porcini mushrooms
2oz butter'2.5 oz plain flour 6oz open cap mushrooms chopped
2 eggs size 1 or large beaten 6oz oyster mushrooms chopped
2.5oz swiss cheese 6oz finely chopped onion
.5tsp mustard powder 1.5oz butter
A pinch cayenne pepper 2 minced garlic cloves
Salt and pepper .5 tsp fresh thyme chopped
Extra beaten egg to glaze 3 fl oz double cream
3 fl oz hot water
5 fl oz sercial madeira
fresh grated nutmeg
salt and pepper, a few watercress sprigs to garnish
Preheat the oven to gas mark 6, 400 deg F (200 deg c)
You can make the filling for this and the raw choux pastry the day before. For the filling, put the dried mushrooms in a jug and cover them with the hot water, thern leave to soak for 30 minutes. To make the sauce, melt the butter in a medium saucepan and soften the chopped onions and garlic in it till pale gold, about 5 minutes. Then stir in all the fresh mushrooms, followed by the soaked ones, snipped a bit with scissors if needed, together with their soaking water.
Season and add the thyme and a few good gratings of nutmeg. Now pour in the madeira, cover and simmer on very low for 1.5 hours, the liquid should barely simmer and check from time to time, to make sure the water hasn't evaporated.
When ready to make the choux pastries, put the cold water in a med saucepan together with the butter pieces and leave to one side while you weigh out the flour. Since you are going to need to " shoot" the flour quickly into the water and melted butter, fold a sheet of wax paper to make a crease then open it up again. Sift the flour straight onto the wax paper and season. Now place the butter and water over a moderate heat and stir with a wooden spoon. As soon as the butter has melted and the mixture comes to the boil, turn off the heat immediately, then tip the flour in ( all in one go) with one hand while beating with mixture vigorously with the other. An electric hand whisk can be used.
Once you have a ball of paste which has left the side of the pan, ( probably less than 1 minute) then beat in the beaten eggs , a little at a time, mixing each addition in thoroughly before adding the next, until the mixture is smooth and glossy. Then add 2 oz of the grated cheese, the mustard powder and a seasoning of salt and cayenne.
Now grease a solid baking sheet and take heaped teaspoons of the choux pastry and stack them closely together to form two circles roughly 5.5 inches in diameter. Brush each ring with beaten egg then sprinkle with the rest of the cheese , bake on a high shelf in the oven for 10 mins. After that raise the oven temp to gas mark 7 , 425 deg F or 220 deg C. Continue baking for 20 mins. When the pastries are cooked, slit them in half horizontally. Stir the cream into the mushroom mixture, then divide this between the two two choux halves. Place the other two halves on top, decorate with the watercress and serve immediately. Serves two as a main course or four as an entree.
This recipe is quite easy to do and will win you many compliments
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