SASKO Savoury Choux Buns with Mushroom and Cheese Stuffing
(15 Jun 2018)

SASKO Savoury Choux Buns with Mushroom and Cheese Stuffing

SASKO Savoury Choux Buns with Mushroom and Cheese Stuffing
60g butter
½ cup / 125ml water
Pinch salt and pepper
70g SASKO Cake Wheat Flour
2 large eggs
2tbsp butter/olive oil
2 cloves garlic crushed
350g mushrooms sliced
Juice of ½ lemon
A few sprigs of thyme
250g Smooth cottage/cream cheese
2T biltong dust, or biltong finely chopped
Handful of chives, finely chopped
Sift the SASKO Cake Wheat Flour. Place water, butter and seasoning into a saucepan on medium heat and once the butter has melted and the water is just boiling, add the flour in one shot and stir vigorously with a wooden spoon for 2-3 mins until the pastry comes away from the sides and forms a ball.
Remove from the heat and allow to cool for 5 mins. The choux needs to be cool enough to touch with your naked hand, if not the eggs may cook when you add them and leave you with a choux scrambled egg.
Add the eggs, one at a time, beating with the spoon until completely incorporated, this requires quite a lot of arm strength. The choux should now be sticky and rich but should still be able to hold its shape.
Using a piping bag or 2 spoons, create 4-12 equally sized circles of choux on the baking paper with at least 4cm between each of them as they will double in size.
Bake in the oven for 20-30 mins, depending on their size, in an oven preheated to 200C until golden brown and crisp.
When you take them out of the oven, prick each of the buns with a skewer/knife to release the steam and allow to cool on a wire rack.
For the filling:
Put a frying pan on med-high heat, toss in the butter and, once melted, add the garlic and mushrooms, season with salt and pepper and fry for about 2 minutes.
Add the lemon juice and thyme and fry for a further 5-8 minutes until tender and beginning to brown. Set aside.
Mix together cream/cottage cheese, biltong and chives. You can then pipe the filling inside the buns and sprinkle over the mushrooms.






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