Grana Padano Stuffed Savory Choux Buns with Sun-Dried Tomatoes

Savory Choux Buns with Grana Padano Cream: A Delectable Appetizer Recipe

Category: Appetizers
Servings: 20 pieces
Preparation Time: 30 minutes
Cooking Time: 45-50 minutes
Total Time: 1 hour 20 minutes

Ingredients:

Instructions:

Preparing the Choux Pastry:

1. Heat Ingredients for Choux Pastry: Start by placing the water, whole milk, and butter into a saucepan. Add a pinch of fine salt. Stir gently and bring to a simmer until the butter is fully melted.

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2. Incorporate Flour: Once the mixture has simmered, add the all-purpose flour (00 type) all at once, stirring vigorously with a wooden spoon. Continue to mix until the dough comes together and forms a smooth ball that pulls away from the sides of the pan.

3. Add Eggs: Transfer the dough into a large mixing bowl. Allow it to cool slightly for a few minutes. Now, incorporate the eggs, one at a time. Mix well between each addition until the dough is smooth and glossy.

4. Prepare the Piping Bag: Once the dough is ready, fill a pastry bag with the choux dough. Use a smooth piping tip (12-13 mm) for precision.

5. Shape the Buns: Line a baking sheet with parchment paper. To ensure the paper sticks to the tray, place small dollops of the dough at the four corners and center. This will act as a glue to keep the paper in place. Pipe small walnut-sized mounds of dough, leaving a bit of space between each.

6. Shape the Buns: Gently flatten the tops of each choux pastry to tame any peaks. Sprinkle each mound with about 10g of Grana Padano DOP for a delightful cheesy finish.

7. Bake: Place the tray in a preheated static oven at 220°C (430°F) and bake for about 15 minutes. Do not open the oven during this time, as it may cause the buns to deflate. After 15 minutes, reduce the temperature to 180°C (350°F) and bake for an additional 15-20 minutes until the buns are golden and crisp.

8. Cool: Once baked, remove the buns from the oven and allow them to cool completely before filling them.

Preparing the Grana Padano Cream:

1. Melt the Butter: In a small saucepan, melt the butter over low heat. Whisk gently to ensure the butter doesn’t burn.

2. Add the Milk: Add the whole milk to the saucepan and heat gently, stirring occasionally. Once warmed, remove from the heat.

3. Incorporate Grana Padano: Stir in the Grana Padano DOP until it melts completely, creating a rich, creamy texture. Season with a pinch of black pepper to taste.

4. Cool the Cream: Let the mixture cool to room temperature, then place the bowl in the refrigerator for a few hours to fully chill and thicken.

Assembling the Buns:

1. Prepare the Filling: Once the cream has chilled, transfer it to a piping bag fitted with a star-shaped nozzle.

2. Prepare the Buns: Slice each cooled choux bun in half horizontally, being careful not to split them into too many pieces.

3. Fill the Buns: Pipe a generous amount of the Grana Padano cream onto the bottom half of each choux bun.

4. Add Sun-Dried Tomatoes: Gently pat dry the sun-dried tomatoes and slice them into thin strips. Place a few slices on top of the cream filling for an added burst of flavor.

5. Garnish with Chives: Finally, sprinkle the freshly chopped chives over the top of the filled buns for a fresh, herbaceous note.

Enjoy Your Savory Choux Buns:

These savory choux buns with Grana Padano cream are now ready to be served as a delicious appetizer for any occasion. Whether you’re hosting a dinner party, a holiday gathering, or simply indulging in a tasty snack, these savory bites will be sure to impress with their delicate texture and rich flavor.

Nutritional Information (per serving):

This savory choux bun recipe offers a delightful combination of crispy, airy pastry filled with a rich, creamy Grana Padano filling, accented by the tangy sun-dried tomatoes and fresh chives. Perfect for adding a gourmet touch to your appetizer menu. Enjoy!