There are several christmas choux pastries in our blog.That's so different because that is filled with seafood and creamy sauce.
We use scallops according to the real recipe, but i think we use cooked shrimp or white fish slices.
Make pastry ahead and reheat them before serving. You can use parsley instead of coriander.
300 g scallops,you can use other seafood instead of scallops
150 g flour
3 cubes of chicken Broth
2 tablespoons of seasoning
150 g fresh cream
3 eggs
250 ml of water (150 ml + 100 ml)
75 g butter
50g caster sugar
24 fresh coriander leaves
20 g ginger
Preheat your oven th.6 (180 ° C) in fan heat. Pour 150 ml of water into the bowl with the butter and the broth cubes. Heat at 100 ° C for 3 min,.
Add the flour all at once and start the kneading function for 3 min without heating. Mix with a beater and add the eggs one by one. Pour the dough into a pastry bag (failing this, use 2 small spoons), place small nuts on the baking sheet covered with parchment paper and bake 20 to 25 min.
Clean the bowl, peel the ginger and mix for 1 minute on speed 6, add the seasoning , the remaining water, the sugar and heat to 100 ° and cook , when the mixture has thickened pour over the scallops and let stand 5 min. Open the cabbage.
Drain the scallops, place a little cream in the top of each cabbage, a coriander leaf and scallops. Close with other choux and taste your Christmas choux sprouts.
Comments
Post a Comment