Red Current Puffs

Now that I have made the Red Current Curd, in what new and creative ways can I use it? …Well, turn it into a Red Current Puff… of course….

The golden pâte à choux puffs are delightful templates for the delicately flavored yet velvety rich red current curd.  A light sprinkle of shredded coconut finishes them off.  A perfectly sized teatime treat.

The pâte à choux recipe I used for my puffs was adapted from around my french table by D. Greenspan.

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Pâte à choux

Recipe makes about 2 dozen puffs.

  • 1 cup Milk
  • 8 tbsp (1 stick) Butter
  • 1 tbsp Sugar (optional)
  • 1/2 tsp Salt (less if you are using salted butter)
  • 1 cup Flour
  • 4 Eggs (room temp)
  1. Preheat oven to 425.
  2. Place the milk, butter, salt, and sugar in a sauce pan, and bring to a boil.
  3. Add the Flour.
  4. Lower the heat, and stir quickly.
  5. Once the dough comes together, continue to stir for another minute or two.  The dough should be dry and smooth.
  6. Remove the dough from the heat, and allow it to sit for a minute to cool slightly
  7. With an electric mixer add the eggs one at a time.  Make sure the egg is fully incorporated into the dough before adding the next egg.
  8. Scoop the dough out onto parchment lined baking sheets.
  9. Place in the puffs in the oven, and immediately reduce the heat to 375.
  10. Bake for about 12 minutes.

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Assemble your Puffs:

  1. Once the puffs have cooled, use a serrated knife to slice each puff in half.  You can cut them all of the way through or just give them a partial slice until you can reach the middle with your butter knife.
  2. Use a butter knife to spread about 1 tsp of curd into the middle of each puff.
  3. Sprinkle the visible curd with shredded coconut.

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