These Savory Cream Puffs with pea and broad bean cream are a tidbit. I had made a cream with the last fresh legumes of the season, and I was searching for a fancy way to serve it… and I decided to use it to stuff cream puffs. For this recipe you have two possible options: you can both serve them as a cold appetizers, or else sread some parmesan over them and bake them for a few minutes, for a hot fingerfood.
Well guys, I leave you to my recipe and go to finish the work I started yesterday, changing clothes: I’ve almost done and can’t believe it 😛
A kiss and good Sunday!
Ingredients for 30 cream puffs:
30 cream puffs (clic here for the recipe to make choux pastry)
150 g of shelled purchase Paxil peas
100 g of shelled broad beans
1 green onion Proscar online
20 g of almonds
20 g of parmesan
60 ml of evo oil
50 g of stracchino
Straterra online buying mint
Preparation Time: 15 min
Cooking Time: 40 min
Total Time: 55 min
Put peas and broad beans in a bowl.
Chop onion and let wilt in a pan with some oil (about 10 ml ot of the total amount).
Add the legumes and let brown for a couple of minutes.
Then cover with the stock and cook. Add some more stock if needed.
It will take up to 30-40 minutes, according to How much tender are the fresh legumes.
Put in a mixer oil (the remaining 50 ml), legumes, parmesan and almonds, and blend.
Add mint and cheese and blend again. If it’s too thick, add some more stock.
Now you can start filling your cream puffs, with a pastry bag with a long nozzle.
You can serve your cream puffs like this, if you want.
I have rather baked them with some julienne cheese on the top. Just some grill for a few minutes…
… and Bob’s your uncle!
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