Sweet or savoury fillings for choux
whisk, saucepan, piping bag, heatproof bowl, fine grater, immersion blender
Recipes made to your taste
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- 3¾ g butter
- 5⅝ g plain flour
- 34⅜ ml milk
- 6¼ g mature cheddar
- piping bag
For the savoury cheese sauce, place the 45g flour, 275ml milk and 30g butter in a pan, and whisk constantly over a medium heat until beginning to thicken. Lower the heat, still whisking constantly, and cook until really thick and pipe-able. Remove from the heat and add the cheese, whisking until melted. Season with salt and pepper. Transfer to a piping bag.
Let the choux cool, then fill with the bechamel, using a piping bag and inserting it into a small incision in the bottom. You will know when it is full once it gains weight and the filling comes out from the hole.
- 2 handfuls baby spinach
- freshly grated nutmeg
- ⅜ dashes soy sauce
- ¼ dried birdseye chilli
- heatproof bowl
- fine grater
- immersion blender
Place the spinach in a bowl, and pour over boiling water to cover. Let rest until wilted. Drain, and add the chilli, some nutmeg and soy sauce, then blend until smooth.
Serve the savoury ones with the spicy spinach dip. See my other recipe for a coffee cream to fill the choux with. Enjoy!
Enjoy your meal!