A delicious and tasty idea for these savory stuffed ring-shaped pastries with two very appetizing flavors, but you can fill them as you like with other rich ingredients and flavors! Choux pastry is a must in the kitchen because it is a great dough to make savory and sweet foods for appetizers and treats as you wish.
Who invented choux pastry?
It seems it was born in Florence by the cook Penterelli serving in the 16th century for Catherine de’ Medici, later improved by his successor Popelini.
How to fix too runny choux pastry?
Unfortunately, you can’t, you have to start all over again, there are no alternatives!
What flour to use for choux pastry?
Undoubtedly, a soft flour like cake flour with a low protein percentage (max 10/12%) because gluten would give elasticity to the dough while choux pastry should be crumbly and not chewy as Damiano says on Bake Off!
What liquid to use to prepare choux pastry dough?
Generally, the liquid where the butter melts on the flame is water, but sometimes the total amount is split into half water and half milk.
The recipe I read in a magazine I subscribe to (Cucina NoProblem) and immediately decided to make it because the savory stuffed ring-shaped pastries can be a pleasant appetizer.
Easy and appetizing, they will be very appreciated by your guests and you can garnish them with many savory sauces and mousses, also considering the seasonality of the products, so off to the kitchen for these exquisite savory stuffed ring-shaped pastries!
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I have opened a recipe channel for everyone, free on WhatsApp with no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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SAVORY STUFFED RING-SHAPED PASTRIES
The Kitchen of ASI
- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for SAVORY STUFFED RING-SHAPED PASTRIES RECIPE
- 3/4 cup Flour
- 1/4 cup Butter
- 2 Eggs
- 1 Avocado
- 1/3 cup Ricotta
- 10 Boiled shrimp tails (cleaned)
- 3 oz oz Mascarpone
- 3 1/2 oz oz Robiola
- 1 Unwaxed lemon
- pinches Thyme
- 5 slices Prosciutto
- to taste Extra virgin olive oil
- to taste Salt and pepper
Tools for SAVORY STUFFED RING-SHAPED PASTRIES RECIPE
- Food Scale G3Ferrari G20062
- Saucepan
- Pastry Bag
- Spoon
- Whisk
- Bowl
- Parchment Paper
- Baking Tray
Preparation for SAVORY STUFFED RING-SHAPED PASTRIES RECIPE
FOR THE RING-SHAPED PASTRIES
In a saucepan, pour 3/4 cup of water and 1/4 cup of butter in pieces.
When this liquid is about to boil, pour all the flour at once.
Stir vigorously with a hand whisk until it forms a ball with the dough.
When it starts detaching from the walls of the saucepan and starts to crackle, turn off the heat.
Let it rest and cool for a few minutes.
Put it in a bowl and add the eggs one at a time, always mixing very well before adding the second.
The mixture will tend to break but after a few vigorous stirs, it will come together and only then pour the other egg.
FOR BAKING THE SAVORY STUFFED RING-SHAPED PASTRIES
Cut a rectangle with the parchment paper and draw many circles spaced about 1.5-2 inches apart.
Turn the sheet over and attach it to the baking tray with a bit of butter… well, maybe 2 or 3!
Grease the parchment paper and trace many ring-shaped pastries spaced with the dough placed in the piping bag.
Bake at 375°F for about 25 minutes until well browned and according to the characteristics of your oven.
Once cooked, take them out of the oven and let them cool.
THE FILLINGS
FIRST FILLING
For the avocado filling, peel the fruit, remove the pit, and mash the pulp well.
Add the ricotta and adjust for salt and pepper.
In a bowl, put the shrimp tails and season them with a little extra virgin olive oil, salt, and pepper.
SECOND FILLING
For the filling with mascarpone, mix it with the robiola, adding a bit of chopped thyme, the grated zest of the unwaxed lemon, and always seasoning with salt and pepper.
TO FINISH THE RING-SHAPED PASTRIES
Fill half of the savory ring-shaped pastries with avocado and shrimp cream and the other half with cheese and prosciutto cream, and serve at the table.
Enjoy your meal with the savory stuffed ring-shaped pastries!!
Annalisa
Tips and Notes
The savory stuffed ring-shaped pastries can also be filled with MORTADELLA MOUSSE, GUACAMOLE, MELITZANOSALATA. GO BACK TO HOME FOR NEW AND TASTY RECIPES… Do you like my recipes? Then follow me on your favorite social network! You can find me on INSTAGRAM PINTEREST YOU TUBE TWITTER and on the blog page on Facebook to not miss any recipe or special and to comment with me on the various preparations!!! Copyright © 2018 Annalisa Altini, All rights reserved
