Puffs with Chives, Bacon, and Mushrooms

Preparing this delightful snack wont take much of your time. Youll enjoy the wonderful flavors, and your guests will be left speechless.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 37 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 35

Ingredients

Dough

  • 2.5 dl Water

  • 80 g Butter, unsalted

  • 2 pinch Salt, table

  • 200 g Wheat flour, white, multi-purpose

  • 5 pieces Egg, fresh

  • 100 g Mushrooms, mushrooms, fresh

  • 120 g Fish, shrimp

  • 80 g Meat, pork, smoked bacon

  • 80 g Arugula

  • 35 pieces Tomato, red

  • 1 spoon Butter, unsalted

  • 1 spoon Oil, olive

  • 2 pinch Spices, pepper, white

Steps

  1. First, prepare the choux pastry. Place a pot on the stove with water, butter, and salt, and wait for it to boil. Sift the flour into the boiling water and stir vigorously with a wooden spoon until the dough separates from the pot and the spoon. Remove the pot from the heat and let the dough cool slightly.

  2. Preheat the oven to 220°C. Beat the eggs and mix them one by one into the cooled dough. After each egg, mix the dough well until it becomes smooth again. Prepare two baking trays and line them with parchment paper. Fill a piping bag or a squeeze bottle with the prepared dough and pipe about 35 puffs onto the parchment paper.

  3. Place the trays in the preheated oven and bake the puffs for 10 minutes. Then reduce the temperature to 180°C and bake for another 10 minutes until they are well baked. Remove the baked puffs from the oven and let them cool.

  4. While the puffs are cooling, thoroughly wash the arugula and cherry tomatoes. Rinse and clean the mushrooms, and cut the bacon into pieces. Rinse the chive stems well and dry them. Halve the tomatoes and slice the mushrooms thinly. Place a pan on the stove and melt the butter. Fry the bacon and mushrooms for about 4 minutes, stirring occasionally. Season with salt and pepper to taste. Place a smaller pan on the stove and heat the oil. Quickly sauté the chive stems in the oil.

  5. Cut the tops off the cooled puffs and remove some of the dough with a fork to make space for the filling. Fill the puffs with the mushrooms and bacon, and top with the chives. Add two halves of cherry tomatoes and a few arugula leaves to each puff. Cover the puffs with the cut-off tops, arrange the prepared snack on a platter, and serve to your guests.

Nutrition Information (Per 100g)

  • Calories: 58.99 kcal
  • Fat: 2.66 g
    • Saturated Fat: 1.26 g
  • Carbohydrates: 5.33 g
    • Sugars: 1.65 g
  • Protein: 1.65 g
  • Fiber: 0.89 g