Savoury Puff with herbaceous scallop
I’ve only recently come to be fascinated and totally to pâte à choux or cream puff. For years, the only type of cream puff I ate were the lame frozen type that you find on buffet tables or when you go over to your mum’s place for dinner and ask for dessert.
They were soft, soggy and all round disgusting. N o t g o o d.
Flash forward 2010 having my first cream puff in Paris was amazing, the crème légère was absolutely divine and the puff was light yet crispy! The first crispy cream puff I had, can you believe it?? Not that Singapore didn’t have good cream puffs, I just never ate a good one.
So today this Choux with herbaceous scallop is a combination of 2 recipes. A recipe I got from Raphi’s mom and the pâte à choux recipe I followed from Dulce Delight. I’m absolutely in love with these 2 domestic genius and I promise you these puffs are great appetisers/savoury bites to serve at any party you wish to impress!
Pâte à choux
– 250g water
– 110g unsalted butter
– pinch of salt
– pinch of sugar
– 140g all purpose flour
– 4 to 5 eggs
– 1 stick of garlic and herb butter
– 5 to 6 big scallops, pan seared and cooled.
So I had several batches of choux pastry, one type was crispy and brown, the other was soft and yellow. While the crispy ones were great for sweet cream puffs, I chose the soft puffs for savoury because it was easier to stuff and we also had to bake them again before serving.
Stuffing the pâte à choux :
Preheat oven at 150C
1) Dice the butter into small cubes enough to fill half a puff
2) Dice the scallop into small pieces enough to fill half a puff
3) Stuff 1 piece of scallop and butter each into the puff. Set aside.
4) Just before serving, preheat oven to 150C and bake in the oven for 10 mins or until warm. Serve immediately!
So there you have it! Scallops soaked in butter flavoured with herbs & garlic, blanket in a cute round puff. Perfect to hold in your hands without the butter getting to your fingers!