Ingredients: |
Ingredients: Make cream puff paste
1C.plus 2 T. flour
1 C. water
1/2 C. butter cut in small pieces
1/2 tsp. salt
4 eggs/ 1 extra egg yolk
Sift flour onto sheet of waxed paper.
In a heavy (non stick) saucepan, bring to a boil water, butter and salt
Using waxed paper as a funnel, pour flour mix into boiling liquid and cook paste over low heat beating rapidly and vigorously with a wooden spoon until combined mixture leave the edges of the pan and forms a ball.
Remove pan from heat and beat in (mixer ok) the eggs, one at a time resulting in a glossy paste.
Refrigerate paste 10 min. Drop 1/2 tsp from teaspoon for each puff onto a baking sheet -they will not spread much but will puff up. BRUSH puffs with egg yolk diluted with small amount of water
Bake 15-18 minutes at 400 degrees then lower to 300 degrees and bake 5 more minutes until done. Cool on wire rack
Mushroom Filling
1 lb. mushrooms (essential to use FRESH mushrooms), chop finely
1/2 C. butter
1/2 C. Sauternes wine
1 C. sour cream
salt to correct seasoning
Wash, dry and chop mushrooms. Melt butter in a saucepan and add mushrooms.
Cover lightly and STEAM over LOW heat for 5 min ( high heat will burn butter)
Add the Sauternes. Remove cover and cook mushrooms until liquid nearly evaporates
( this will take a while, about 30 min)
Stir in sour cream and correct seasoning (salt will be needed)
Assemble:
With serrated knife, cut tops from puffs, fill with mushroom mix and return tops.
To serve:
Heat at 350 degrees until heated through
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This recipe for MUSHROOM PUFFS is from