Creamy Mushroom Choux

Creamy Mushroom Choux

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Servings: 15
Calories: 80


  • 1 quantity of choux pastry see recipe below


  • 1 tbsp oil
  • 1 clove garlic peeled and crushed
  • 1 small onion finely chopped
  • 4 oz button mushrooms finely chopped
  • 2 tsp lemon juice
  • 2 oz fromage frais
  • 1 tbsp fresh chopped parsley
  • pinch cayenne pepper

to garnish:

  • paprika


  • Make the choux pastry as directed in the main recipe Given Below. Fill a piping bag fitted with a 1/2 inch (1 cm) plain nozzle and pipe about 15 small balls on to a baking sheet.
  • Bake at Mark 6 (200°C) 400°F for 20 to 30 minutes.
  • For the filling, heat the oil in a small saucepan and fry the garlic and onion over a medium heat until softened and transparent.
  • Add the mushrooms and lemon juice and cook for about 10 minutes.
  • Stir in the remaining ingredients. Cut the tops off the choux balls and fill with the mushroom mixture.
  • Replace tops and serve sprinkled with paprika.

choux pastry

  • This quantity of choux pastry will make 14 large or 26 small buns or eclair shapes.
  • 2 1/2 oz (65 g) strong plain flour, sifted
  • 5 fl oz (150 ml) water
  • 2 oz (50 g) butter
  • 2 eggs, beaten
  • Sift flour on to a sheet of greaseproof paper. Place the water and butter in a small pan and heat gently until the butter melts. Bring to the boil and immediately add the flour. Beat rapidly over the heat for about 1 minute until smooth.
  • Remove from the heat and beat for about 5 minutes until cooled. Gradually beat in just enough egg to form a smooth, glossy, stiff paste. Shape as required.
  • Bake on a lightly oiled baking tray at Mark 7 (220°C) 425°F for about 30 to 40 minutes depending on size. Cool on a wire rack.
Calories: 80 kcal
Carbohydrates: 11 g
Protein: 2 g
Fat: 3g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 3 mg
Sodium: 134 mg
Potassium: 54 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 39 IU
Vitamin C: 1 mg
Calcium: 23 mg
Iron: 1 mg
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