Selection of cured sausages at La Boqueria, Barcelona.
Another recipe that I've adapted from Eric Treuille's Canapeś (sold as Hors d'Oeuvres in the US). I served these at a brunch couple of weeks ago, and although there were enough of these for everyone, I barely managed to save one for Kristjan - these disappeared just so quickly!
There's no need to fill these with anything, as the chorizo lends plenty of flavour.
Chorizo Choux Puffs
(Chorizo-profitroolid)
Makes about 24 large profiteroles
175 ml water
75 g butter
0.5 tsp salt
110 g plain flour/all-purpose flour (200 ml)
3 large eggs
100 g chorizo sausage
Peel the chorizo sausage and chop finely.
Put water, cubed butter and salt into a medium saucepan and bring to a rolling boil. Take off the heat and stir in all the flour. Return to the heat and "boil" for about two minutes, stirring with a wooden spoon, until you have a smooth paste that leaves the sides of the saucepan.
Remove from the heat and cool for about 5 minutes, stirring occasionally.
Add the eggs one at a time, totally incorporating the egg before adding the next one. This is best done with electric beaters!! The resulting paste should be glossy and slowly drop from a spoon.
Stir in the finely chopped chorizo sausage.
With a help of two tablespoons, place small heaps of choux paste onto a baking sheet lined with parchment paper.
Bake in the middle of a pre-heated 180 C oven for about 30 minutes, until the choux puffs are nicely puffed up and golden brown.
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