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Parsley Choux Buns filled with Baccalà Mantecato
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For the choux buns: 200 g water, 100 g butter, 130 g flour, a pinch of salt, 1 heaped tbsp finely chopped parsley, 4 medium eggs. For the filling: 300 g Baccalà Mantecato.

Bring the water to boil in a large saucepan with the butter and a pinch of salt. At boiling point, take the pan off the heat and immediately tip in all the flour in one go then beat vigorously until it has absorbed all the water. Put the pan back over the heat and cook the pastry for 2-3 minutes until it forms a ball and leaves the sides of the pan clean. Beat the eggs well then gradually add them, a little at a time, beating well. Beat each addition in thoroughly before adding more egg. Lastly, beat in the parsley.
Transfer the mixture to a piping bag and pipe the dough into well-spaced small buns on a buttered baking sheet. Bake, preferably in non-fan oven, at 190-200°C for 20-25 minutes, until the buns are puffed, golden and dry inside. Remove from the oven and leave to cool. Cut them in half horizontally. Fill the bottom half of each bun with a teaspoon of creamed salt-cod then cap with the top half. Serve the buns in paper cases.

Recommended wine: Pinot Grigio
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