Thyme & Black Pepper Profiteroles Filled With A Mushroom Mousse (GBBO #week 9)
Author: Jenny Paulin
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
*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.
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