Choux Bites with Salad
Choux buns are the cheapest party food you can make yourself: water, butter, flour, eggs. They come out hollow, and that hollow is what makes them a perfect edible shell. The one rule of choux: add the eggs one at a time and watch the texture, not the count.
- Prep
- 35 min
- Cook
- 30 min
- Rest
- 20 min
- Total
- 1 h 25 min
- Servings
- 8
- Level
- Medium
- Per serving
- 230 kcal
Ingredients
Choux pastry
Filling
Makes: 24 buns, 8 portions
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
-
Step 1: Cook the paste
Bring the water, butter and salt to the boil, take the pan off the heat, tip in all the flour at once and beat hard. It should come together into a ball that leaves the sides.
-
Step 2: Dry the paste
Return the pan to low heat for a minute or two, stirring, until a thin film forms on the base. That drives off spare moisture and the buns rise higher.
-
Step 3: Beat in the eggs one by one
Cool the paste to warm (5 minutes) and beat in the eggs one at a time until smooth. Ready paste falls off the spatula in a triangle; if it clings in a lump, add half of a third egg.
-
Step 4: Pipe the buns
Pipe 24 walnut-sized mounds onto a lined tray, 4 cm apart. Pat down the peaks with a wet finger — they scorch.
-
Step 5: Bake without opening
Ten minutes at 200 °C, then 20 at 175 °C. Do not open the oven once: steam is the only thing lifting these, and it escapes in seconds.
-
Step 6: Dry and cool
Pierce each bun in the side with a skewer and leave them in the switched-off oven for 10 minutes, then cool completely on a rack.
-
Step 7: Fill them
Mix the chicken, cream cheese, dried cucumber, dill and pepper. Cut little lids off the buns, fill with a teaspoon and replace the lids — no more than half an hour before serving.
Tips & variations
-
Tip
The flour goes in all at once, off the heat: added gradually it always leaves lumps that never beat out.
-
Tip
Eggs are a control, not a quantity. They vary in size, so add the last one in stages and judge by the paste.
-
Variation
The same base sweetened with a spoon of sugar becomes profiteroles filled with pastry cream.
-
Storage
Empty buns keep two days in a paper bag, or a month frozen (refresh 3 minutes at 160 °C). Filled, two hours at most.
Nutrition
| 1 serving | Whole dish 8 servings | |
|---|---|---|
| Energy | 230 kcal | 1,840 kcal |
| Protein | 10 g | 80 g |
| Fat | 15 g | 120 g |
| Carbohydrates | 13 g | 104 g |
Approximate values calculated from standard ingredient data.
Cooked it? Rate the recipe
No ratings yet — yours will be the first.
