Thyme & Black Pepper Profiteroles Filled With A Mushroom Mousse (GBBO #week 9)
Author: 
Recipe type: Starters
Serves: 40
 
savoury profiteroles for canapes for parties or starters
Ingredients
  • *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
Instructions
  1. *FOR THE CHOUX PASTRY*
  2. Sift the flour onto a plate and add the thyme and black pepper.
  3. Put the water, butter and salt into a pan and heat gently until the butter has melted.
  4. Bring to the boil for a few seconds then remove from the heat.
  5. 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.
  6. Place back on the heat and stir for about 30 seconds to allow the flour to cook
  7. Leave the dough to cool until it's barely warm.
  8. Meanwhile pre heat your oven to 200oC / 180oC (fan) and line a baking tray with greaseproof paper
  9. 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
  10. The dough will become very shiny and paste like when it is ready and it should be stiff enough to pipe.
  11. Place in a piping bag and you need to pipe small balls on to the grease proof paper to make bite sized profiteroles
  12. 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
  13. 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!
  14. Return to the oven for a further 3 minutes and then remove and allow to cool
  15. *FOR THE MUSHROOM MOUSSE*
  16. 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
  17. Add the mushrooms and continue cooking until they ahve cooked through and then stir in the pepper and thyme
  18. Once the veg are soft, remove from the heat and allow to cool for about 5 minutes
  19. Tip into a bowl and add the cream cheese and then blend to a smooth lump free mousse
  20. Fill a piping bag with the mousse and pipe it into each of the profiteroles
  21. 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.
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2013/10/thyme-black-pepper-profiteroles-filled-with-a-mushroom-mousse-gbbo-week-9.html