Savoury choux-paste puffs are excellent served warm or at room temperature. For easy piping, crumble the cheese and bacon into pieces smaller than the opening of the piping tip.
- Portion size 48 servings
- Credits : Canadian Living Special Issue: Holiday Best 2009
Ingredients
Method
In small heavy saucepan, bring water, butter, salt and hot pepper sauce to boil; remove from heat. Add flour all at once; stir vigorously with wooden spoon until mixture comes away from side of pan in smooth ball.Reduce heat to medium-low; cook, stirring constantly, until coating begins to form on bottom of pan, 1 to 2 minutes. Transfer to large bowl; stir for 30 seconds to cool slightly.
Make well in centre of flour mixture. Using wooden spoon or electric mixer, beat in eggs, 1 at a time and beating well after each addition, until smooth, shiny and pastry holds its shape in bowl. Stir in bacon and cheese.
Using pastry bag fitted with 1/2-inch (1 cm) plain tip or using spoon, pipe mixture into 1-inch (2.5 cm) mounds onto 2 parchment paper–lined baking sheets.
Glaze: Beat egg with water; lightly brush over pastry mounds, flattening tips and ensuring glaze doesn't drip onto paper.
Bake in 425°F (220°C) oven for 15 minutes. Reduce heat to 375°F (190°C); switch and rotate pans. Bake until golden and crisp, about 10 minutes.
Turn off oven; open door and let stand in oven for 10 minutes to dry. Let cool on pan on rack. (Make-ahead: Store in airtight container for up to 24 hours; recrisp in 350°F/180°C oven for 5 minutes.)
Nutritional facts Per serving: about
- Sodium 62 mg
- Protein 1 g
- Calories 43.0
- Total fat 3 g
- Potassium 16 mg
- Cholesterol 24 mg
- Saturated fat 2 g
- Total carbohydrate 3 g
%RDI
- Iron 1.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 3.0
