Paté à choux with a buttery portobello filling

This is perfect as a starter, and it tastes so delicious! Or just make a bunch of them and serve with a salad.
  • 60 g milk
  • 60 g of water
  • 50 g butter
  • 80 g flour
  • 2 g of salt
  • 2 g sugar
  • 125 g of eggs
  • 1 dl Forum vinegar
  • 1 cup sugar
  • 1 dl water
  • 5 g agar agar
  • 4 portabello mushrooms, or large mushrooms
  • 100 g butter
  • 2 silver onions, peeled and sliced
  • 1 garlic clove, chopped
  • 2 tablespoons fresh tarragon, chopped
  • grated parmesan cheese
  • 1 pinch of salt

Instructions Paté à choux:

  1. Boil milk, water and butter.
  2. Pour in flour, salt and sugar and mix on low heat to form a compact dough.
  3. Pour into dough mixer with wing and start running.
  4. Add one egg at a time so the dough can work the eggs into a smooth dough.
  5. Spread on butter paper, bake at 190 ° until golden.
  6. Take out and let cool, cut off the top so you can fit with a lot of filling.

Instructions Vinegar Cream:

  1. Add Forum vinegar, sugar, water and agar agar to saucepan and cook for one minute, then cool down.
  2. When solidified; mix until you get a smooth cream and then pour it a piping bag.

Mushroom Filling :

  1. Cut the mushrooms and fry them with butter, onion and garlic until golden.
  2. Add into the mixer and mix lightly so that there are mushroom pieces left.
  3. Taste with salt and then add the tarragon.
  4. Divide the choux and fill with the mushroom filling and then the vinegar cream.
  5. Finish by grating cheese all over and then put back the lid.

Malin Nordblom, insragram fabfoodieswede

Jimmi and Anders, Thanks for letting me share this awesome recipe!

2 kommentarer Lägg till din

  1. CARAMEL skriver:

    I make choux pastry for profiteroles – I have often thought of using the choux for savoury fillings. This is just the thing I like – mushroom and tarragon 🙂

    Gillad av 1 person

  2. Lady A skriver:

    Delicious idea!

    Gillad av 2 personer


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