I am starting to wonder what on earth will happen to my Tuesday nights and my blogging life once the Great British Bake Off ends and the Great Bloggers Bake Off linky comes to a close (or will it……..???). *sighs*
Anyway, tonight saw week 9 of the baking show and it was all about canapes, and I LOVED the look of Kimberly’s canapes and Francis’s ideas were so clever and she managed style and substance – yaaaay! Paul even shook Francis’s hand – wow! The Charlotte Royale’s were errrrm interesting to say the least and I am sorry but Ruby’s did look less royale and more court jester! The Opera Cakes were a bit controversial *ahem*. Francis’s soap opera cake looks amazing and at the other end of the spectrum was Ruby’s which looked a mess to be honest, and sadly Becca could not pull her banana flavour out of the bag and she has gone home.
So this weeks themes are:
*Canapes – as many as you want to do
I decided to have another go at making choux pastry but make a savoury version. I recall a twitter converstion that Helen Hollywood and myself had a few months ago about making savoury profiteroles and what we would fill them with. I remember thinking back then that I would love to try a mushroom filled one as I love old skool mushroom vol au vents served at buffets!
So let me present to you Thyme and Black Pepper Profiteroles filled with a Mushroom Mousse ( not as fancy as they sound really , read on!). These worked first time – my savoury choux pastry baked perfectly (unlike my sweet ones which took 5 – yes 5 attempts!), and I was amazed and chuffed! I may have done a little happy dance in my kitchen ha ha!
Now these little bit sized canapes may not have the wow factor in terms of appearance BUT they tasted lovely. The thyme and black pepper in the choux pastry added a nice herby flavour and the mushroom mousse was so mushroomy!!! Mmmmmm!
Here is how I made them
- *FOR THE SAVOURY PROFITEROLES*
- 100g self raising flour
- 1 tsp thyme
- ½ tsp black pepper
- 75g unsalted butter
- 3 eggs
- 175ml cold water
- pinch of salt
- *FOR THE MUSHROOM MOUSSE*
- knob of butter
- 250g button mushrooms, cleaned and chopped finely
- ½ an onion chopped very small
- 250g cream cheese (I used low fat version)
- 1 clove of garlic
- ½ tsp thyme
- generous pinch of black pepper
- *FOR THE CHOUX PASTRY*
- Sift the flour onto a plate and add the thyme and black pepper.
- Put the water, butter and salt into a pan and heat gently until the butter has melted.
- Bring to the boil for a few seconds then remove from the heat.
- Immediately pour in the flour as fast as you can and stir like crazy. The mixture will quickly come together and form a ball of smooth heavy dough.
- Place back on the heat and stir for about 30 seconds to allow the flour to cook
- Leave the dough to cool until it's barely warm.
- Meanwhile pre heat your oven to 200oC / 180oC (fan) and line a baking tray with greaseproof paper
- Slowly pour in the beaten eggs and stir (with wooden spoon or electric hand whisk) really well after each addition - you might not need all the egg although on this occasion I did
- The dough will become very shiny and paste like when it is ready and it should be stiff enough to pipe.
- Place in a piping bag and you need to pipe small balls on to the grease proof paper to make bite sized profiteroles
- Once all the mixture has been piped, place the baking tray into the oven and cook for about 7 minutes at 200oC / 180oc (fan) and then reduce the oven temperature to 180oC / 160oC (fan) and cook for a further 5-6 minutes approx - until they look brown
- Remove from the oven and using a sharp knife make a small hole into each profiterole to allow the steam to escape and hopefully prevent soggy choux pastry!
- Return to the oven for a further 3 minutes and then remove and allow to cool
- *FOR THE MUSHROOM MOUSSE*
- Add the butter and garlic to a pan over a moderate heat and gently saute the onions for about 5 minutes until they go translucent
- Add the mushrooms and continue cooking until they ahve cooked through and then stir in the pepper and thyme
- Once the veg are soft, remove from the heat and allow to cool for about 5 minutes
- Tip into a bowl and add the cream cheese and then blend to a smooth lump free mousse
- Fill a piping bag with the mousse and pipe it into each of the profiteroles
- Serve straight away if you like your canapes warm. If not chill until you need them - but be warned that the pastry will not stay crsipy once they are chilled.
Now it is your turn to show us your bakes !!
Get ready, on your blogs……….annnnnnd BAKE!!
**all recipes must be a new post and not an old one linked up
**all recipes must fit the themes set by that week’s Great British Bake Off episode
**all entries must carry the GBBO badge (designed by Annie – thank you)
**all entries must also carry a link to Helen and myself please http://www.thecrazykitchen.co.uk/p/the-great-bloggers-bake-off.html and http://www.mummymishaps.co.uk/category/gbbo
**all entries must be linked up on either mine or Helen Hollywood’s blog by 8pm each Sunday night (click on our GBBO badges to find the linky posts) >>To co-incide with the linky and TV show finale, Helen Hollywood and myself, Jenny Berry, will be hosting a fabulous give away with some baking goodies.