Choux pastry, anyone?

4-1-2013 291

During my vacation in Uruguay, I spent some time in the kitchen with my mother, which was quite an event, since we’ve never cooked together. My mother likes to be in her kitchen by herself, since it’s not a very large kitchen….and I’ve pretty much learned how to cook on my own, since I love to experiment, but in this trip, I asked her to show me how to make her version of choux pastry, as I had never made it. I wanted to make something different to accompany ham and cheese croissants for an office breakfast….what better than small mini sandwiches made from choux pastry, with crushed walnuts in dulce de leche, topped them off with a dusting of powdered sugar…. Yes, major YUM and not so sweet!

4 ingredients are all you need:

one large pot…at least it makes me feel good to use a large pot since I put some muscle in this!!!
a sturdy wooden spoon
eggs, water, butter and flour!

Bring to boil one tablespoon of butter with 1/4 cup of water so that the butter melts….as soon as the butter melts, turn off the heat and pull the pot away from the heat, and place one cup and 1/2 of all purpose flour in this mix… comes the hard party….with that wooden spoon keep mixing this together….it will be a work out as you will need to continue to mix it well until it comes together…and only when it starts to pull away from the pot that you will start putting in one egg at a time, mixing it into the flour mixture (and my Mother uses four eggs). Once you have incorporated all the eggs into this mixture (and gotten that mini workout!!) I used a sleeve all prepared to pipe small swirls onto a sprayed baking sheet, and place that in the oven for 15 minutes at 400 degrees. You can check them at 12 minutes to see if they are getting golden….I like to leave them in for at least 15 to 18 minutes. Then let them cool completely before slicing them.

In this case, I used Conaprole Dulce de Leche, as that is a Uruguayan brand that yes, you can find in Miami and in other US cities as well as other countries. Dulce de leche is like sweet caramel spread, and since I had walnuts in the freezer, I chose to chop them up and mix them with the dulce de leche for a crunchy filling, fill the little choux pastries, and then lightly dust them with powdered sugar!

They were a Hit!

P.S. My mother likes to make these and then fill them with chicken salad….quite delish! You can pretty much fill these with anything sweet or savory.