Wednesday, December 28, 2016

Crab Filled Choux Bites


Cream puff pastry, also known as choux pastry, always creates a bit of a wow aspect, because it looks fancy. It is really just a simple pastry made by bringing water and butter to a boil, then stirring in the flour and eggs. The puff happens in the oven, creating a space for any kind of filling you like. This pastry has some cheese added in the mix and I've filled them with a crab filling that is also delicious served just with crackers.

Pastry Ingredients:

  • 1 cup water
  • ½ cup butter, cubed small
  • 1/4 tsp salt
  • ¼ tsp pepper
  • 1 cup flour
  • 4 eggs
  • 1/2 cup grated Parmesan or white Cheddar Cheese
  • ½ tsp dry mustard

Method:
  1. Bring butter, salt, pepper and water to boil in a small pot.
  2. Remove from heat and quickly stir in flour all at once. 
  3. Return to medium heat, stirring vigorously, until it completely loosens from sides of pot, easily forming a ball.
  4. Stir in cheese and mustard. Let sit for five minutes to cool slightly.
  5. Beat in eggs, one at a time. (I use a wooden spoon, but you can use a mixer. The eggs slip and slide a bit as you stir to incorporate them, but keep stirring until you have a smooth, stiff pastry.)
  6. Drop by rounded teaspoon (swiping off with a finger) onto parchment lined or greased and floured cookie sheets. You can use a wet butter knife to shape ragged sides into uniform circles.
  7. Bake at 450 F for the first 10 min. Lower temp to 350 F and bake another 30 min.
  8. Cool and slice open. These can be made ahead and frozen. Yield 40
Filling Ingredients:
  • 8 oz cream cheese
  • 3/4 cup miracle whip
  • 1 1/2 Tbsp lemon juice
  • 1 garlic clove, crushed
  • 3 Tbsp green onion, finely chopped
  • 6-8 oz (1 1/2 cups) imitation crab, finely chopped
Method:
  • Beat cream cheese, adding in miracle whip, until creamy. 
  • Stir in the rest of the ingredients. This can be made up to a day before.
  • Just before serving, use a rounded tsp to fill each puff and bake at 375F for 8 minutes.

TIPS for choux pastry

  • One14X21 inch cookie sheet is great to bake the whole batch, if you have that size) If not, fill first sheet with 20 puffs, spacing about 2 inches apart. Leave remaining dough in covered pot. When first batch is baked, stir up the remaining batter and repeat.
  • Some cooks brush on an egg wash to create a glossy top. Optional. 
  • DO NOT open oven door for first 20 minutes of baking. 
  • Even if puffs look done sooner, bake at least 30 minutes in total, but 40 is better as long as they do not get too dark. If you take them out too soon they can collapse from moisture still inside. If in doubt, you can turn off the oven, open the door slightly and let them sit to dry for another 10 minutes. 

8 comments:

  1. I make them a lot.after they come out of the oven I cut them half way open a bit with scissors to let the steam escape.i also use a small spring icecream scooper to put the dough on the sheet

    ReplyDelete
  2. I wonder if ham could be substituted for the crab?

    ReplyDelete
  3. If you're going to freeze them, should you slice them before freezing? Also, should you thaw them before filling? Thanks!

    ReplyDelete
    Replies
    1. I slice them before freezing. You can fill them thawed or while still frozen. I fill them just before putting them in the oven.

      Delete
    2. I think you mean you fill them before putting them in the freezer?

      Delete
    3. No, I freeze them sliced, unfilled. I fill them just before putting them in the oven.

      Delete
  4. I like to look of these - I'll bet they are super tasty. The first time I ever made choux pastry was when I made Betty's Cream Puff Dessert and it has become a family favourite! Here is the link: http://www.mennonitegirlscancook.ca/2011/04/cream-puff-dessert.html
    I will be sure to try these mini crab bites - perfect for New Year's Eve?

    ReplyDelete