A tasty and indulgent idea for these stuffed savory doughnuts with two different very appetizing fillings, which you can fill as you like with other rich ingredients and flavors! Choux pastry is a must in the kitchen because it is an excellent dough for making savory and sweet items for appetizers and petits fours.
Who invented choux pastry?
It seems it was born in Florence by the cook Penterelli in the service of Catherine de’ Medici in the 16th century, a dough later improved by his successor Popelini.
How to fix choux pastry that is too runny?
Unfortunately you can’t — you have to start over from the beginning, there are no alternatives!
Which flour to use for choux pastry?
Definitely a weak flour like 00 pastry flour, a flour with a low protein percentage (max 10/12%) because gluten would make the dough elastic while choux must be crumbly and not gummy as Damiano says on Bake Off!
Which liquid to use when making choux pastry?
Generally the liquid where the butter melts over the flame is water but sometimes you take the total amount of liquid and use both water and milk in equal parts, so half and half.
I read the recipe in a magazine I subscribe to (Cucina NoProblem) and immediately decided to make it because the stuffed savory doughnuts can be a pleasant suitable appetizer.
Easy and tasty, they will be much appreciated by your guests and you can garnish them with lots of savory sauces and mousses, also taking into account the seasonality of the products — so let’s get into the kitchen for these delicious stuffed savory doughnuts!
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STUFFED SAVORY DOUGHNUTS
From ASI’s kitchen
- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Cooking time: 25 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE STUFFED SAVORY DOUGHNUTS
- 3.5 oz (about 3/4 cup) Flour
- 4 tbsp (about 1/4 cup, ~2.1 oz) Butter
- 2 Eggs
- 1 Avocado
- 3 tbsp (about 1.4 oz) Ricotta
- 10 Boiled shrimp tails (cleaned)
- 3 oz (about 1/3 cup) Mascarpone
- 3.5 oz (about 1/3 cup) Robiola cheese
- 1 Unwaxed lemon
- pinches Thyme
- 5 slices Prosciutto crudo (cured ham)
- as needed Extra virgin olive oil
- as needed Salt and pepper
Tools RECIPE STUFFED SAVORY DOUGHNUTS
- Kitchen scale G3Ferrari G20062
- Saucepan
- Piping bag
- Spoon
- Whisk
- Bowl
- Parchment paper
- Baking pan
Preparation RECIPE STUFFED SAVORY DOUGHNUTS
FOR THE DOUGHNUTS
In a saucepan pour 175 ml of water (about 3/4 cup) and 50 g of butter, cut into pieces (about 3.5 tbsp / ~1/4 cup).
When this liquid is about to boil, add all the flour at once.
Stir vigorously with a hand whisk until the dough forms a ball.
When it begins to pull away from the sides of the pan 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 may appear to break up but after some vigorous mixing it will come together again — only then add the other egg.
FOR BAKING THE STUFFED SAVORY DOUGHNUTS
Cut a rectangle of parchment paper and draw on it many circles spaced about 4–5 cm apart.
Turn the sheet over and stick it to the baking tray with a little knob of butter… well, two or three!
Grease the parchment paper and pipe rings spaced apart with the dough using a piping bag.
Bake at 374°F for about 25 minutes, until nicely golden, depending on your oven’s characteristics.
Once baked, remove them from 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 season with salt and pepper.
In a bowl place the shrimp tails and dress them with a little extra virgin olive oil, salt and pepper.
SECOND FILLING
For the cheese filling, mix the mascarpone with robiola, adding a little chopped thyme, the grated zest of the unwaxed lemon and seasoning with salt and pepper.
TO FINISH THE DOUGHNUTS
Fill half of the savory doughnuts with the avocado and shrimp cream and the other half with the cheese cream and diced prosciutto crudo, then serve.
Enjoy your meal with these stuffed savory doughnuts!!
Annalisa
Tips and notes
You can also fill the stuffed savory doughnuts with MORTADELLA MOUSSE, GUACAMOLE, MELITZANOSALATA. RETURN TO THE HOME PAGE 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 so you won’t miss any recipe or special and can comment with me on the various preparations!!! Copyright © 2018 Annalisa Altini, All rights reserved
