Mini pate a choux fillings (i)
40 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Martha Stewart Hors d' | ||
| 8 | ounces | Cream cheese |
| 2 | ounces | Smoked salmon |
| ⅛ | teaspoon | Lemon juice |
| 2 | tablespoons | Heavy cream |
| White pepper to taste | ||
| 6 | tablespoons | Unsalted butter |
| 4 | larges | Onions, finely chopped |
| Salt & Pepper to taste | ||
| 1 | tablespoon | Flour |
| 3 | teaspoons | Curry powder (to taste) |
| ¾ | cup | Heavy cream |
| 8 | ounces | Cream cheese |
| 4 | ounces | Snow crabmeat thawed/drained |
| 1 | Red bell pepper, julienned into 1-inch strips | |
| Juice of 1/2 lemon | ||
| Salt & Pepper to taste | ||
Directions
SMOKED SALMON MOUSE
CURRIED ONIONS
CRABMEAT FILLING
SALMON: Combine mousse ingredients in bowl of food processor and blend until smooth. Chill at least 30 minutes. No more than an hour before serving, soften mousse with wooden spoon and put in pastry bag. Pipe mousse into puffs. (May also be piped onto cucumber rounds.) CURRIED ONIONS: Heat 3 tbl butter in small skillet and saute onions until transluscent. Season w/salt & pepper. Melt remaining butter in separate saucepan over med. heat. Add flour and cook 3-4 minutes, stirring constantly. Add curry powder and cream. Cook stirring constantly, until smooth, about 5 minutes. Add onion mixture. If sauce is too thick, add a little more cream. Check seasoning. Spoon warm
filling into puffs and serve immediately. CRABMEAT: Combine all filling ingredients in mixing bowl. Spoon into puffs. Formatted by Theresa Grant, HWWK11b, from Martha Stewart Hors d'oeuvres.