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Salty cream puffs as finger food

The term finger food is as common in our culture as potatoes or cheese sandwiches.

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Salty cream puffs as finger food

The term finger food is as common in our culture as potatoes or cheese sandwiches. The snack, which can be eaten as if by the way, was invented in England in the 18th century. Sandwiches cut into triangles are considered the world's first finger food; they are still served at tea time in England today. Towards the end of the century, the French discovered that finger food was actually a good idea and invented canapés. Hardly anyone knows the word today. To explain: Canapés are round pieces of white bread without a crust, lightly buttered and topped with a wide variety of things. Sushi was also initially viewed as finger food, and Spanish tapas also have their roots in finger food. It's always a matter of offering something small after the guests have arrived – preferably with their first glass of alcohol – that can be eaten quickly and without leaving any residue, i.e. it doesn’t crumble. This stimulates the appetite for the menu and prevents the alcohol from hitting too hard too soon.

Finger food is the kind of food we love. It gets the communication going. That's exactly why you go out to eat: to have a sociable experience. Small sandwiches with cooked tomatoes, also known as bruschetta, are a wonderful finger food. Or an iced cucumber soup in a drinking glass (tumbler). Or a crab salad on a spoon. The expression "Happy Spoon" has become established for this variant. There are now whole cookbooks with dishes just for the spoon, a few spoons are often part of the book equipment. So how about some finger food for Christmas or New Year's Eve? Not to replace the goose, the potato salad, or the oysters - or whatever you prefer for the holidays. But as a dish "on top" that surprises and inspires. You probably know cream puffs. But probably only as a dessert and not in the salty version, which is perfect as finger food with the welcome champagne.

Most people don't even know that cream puffs can also be made salty. But it works, and it works like this: For 20 small cream puffs you need 250 milliliters of water. A good pinch of salt. 60 grams of softened butter. 150 grams of flour. four eggs The first thing to do is to prepare the choux pastry, the basis for cream puffs. Take a saucepan and boil the water with the salt. Add the butter, then fold in the flour, whisking constantly. Continue stirring over medium-high heat until a white layer forms at the bottom. If the mixture turns brown and burns at the bottom of the pan, you haven't stirred well enough. Then you can start over. Then please whisk the four eggs. Remove the pan from the heat, place the dough in a bowl and work in the beaten eggs with a dough hook. Now the dough is ready. Next: Line a baking sheet with parchment paper. Set the oven to 190 degrees circulating air. Then transfer the batter to a piping bag, pipe dots (3 to 4 centimeters high) onto the baking sheet and bake in the oven for 15 to 20 minutes. Take them out once they're golden. Then cool down. They keep for up to seven days.

Please do not ask where the beautiful name windbag comes from. It is said to have something to do with a Baltic countess who started wars and used to ignore her enemies. But such legends can only be relied upon to a limited extent. One thing is certain: the baked profiteroles are wonderfully airy on the inside – ideal for cutting open in the middle and filling: with roast beef. herbal cream cheese. Tuna creme. Cucumber salad. olives. Mushroom ragout. Smoked trout. bacon cubes. Cheese. Whatever you like. As always with cooking, there are no limits to your imagination. Enjoy your meal!

Walter Stemberg and his son Sascha run the "Haus Stemberg" restaurant in Velbert, whose star was confirmed in the "Guide Michelin" for the ninth year in a row. The Stembergs write about the basics of cooking in WELT AM SONNTAG. All episodes online: www.welt.de/kochschule

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