Tuesday, July 12, 2016

Alpha Bakers -- Savory Cream Puffs

I'm a big fan of things that puff. Popovers, clafoutis, dutch babies...
If it's eggy and has lots of steam in the middle, I'm in. Choux pastry, made in a pot, is fun to make and fun to eat. It's the same pastry that makes eclairs, and when you make those little puffs with savory fillings, the whole thing has an amusing whiff of mid-century cocktail party.

My puffs turned out perfectly--dried and hollow, and ready for filling. So I ate a bunch out of hand, with nothing in them. 

Later, the boy came over and we turned them into appetizer crackers. Below is his creation, with olive and mozzarella, sprinkled with paprika. Reading the posts from other group members, who filled them with anything from pastry cream to shrimp mash to the prescribed chicken liver faux gras, I realized that many people who will eat all kinds of meat mush and cream have a grudge against olives. To be honest, I'm not the biggest olive fan myself, but I'm glad to be able to share this picture to creep out the other olive haters. I ate the remainder plain for an early breakfast, drinking tea, thinking about soup nuts.  More power to all you savory adventurers, I've always had a soft spot for the bland and plain, especially when my throat's acting up as it is. So there you have it. Pate a choux! Gesundheit!


Vicki said...

As an olive lover, I could easily see this combination! How perfectly your cream puffs turned out.

Unknown said...

i like these plain too although with a bit of saltiness and creaminess sounds good too. Tapenade could be nice instead of a whole olive.