Profiterole-canapés

I read somewhere recently that not travelling is like being given a book and only reading some of its pages.

I’ve been thinking about that a lot recently.

My husband and I share a love of travel (and food of course) and recently we’ve become very hungry for the contents of the rest of our book. I guess since we are slowly emerging from the having two-young-babies- haze, we can slowly see beyond nappies and, up to a certain extent, think again about us, our pre-baby dreams and about the future.

In an effort to scratch our travel itch, we went to Greece last week and had a fantastic family holiday. What a place!  We spent 7 days in the small island of Kos and I have to say that Greece surpassed my expectations a million times over and I would recommend it as a destination to anyone. It not only has the amazing beaches, but it is also so rich with history, culture and incredible FOOD!!! Our hearts nearly stopped when a lovely man flambéed some fried cheese for us in a Taverna on the first day...

After an incredible few days though, came the conversation. This is the conversation Chris and I always have on the return flight home. It goes something like this:

What if we moved there? How would our lives be?

What if we upped sticks and started over?

What if we just do it? (that is... start up our restaurant, pub, bar, hotel, whatever is in our mind at the time)

If so many people do it, why can’t we?  What is stopping us?

If not now, when?!?!

Then we get very excited and we say are going to do it. We are definitely going to do it this time.

Then we get home. We love home.

And when we sit down with a glass of wine after unpacking, we always say the same things too. Something about how much we love England, how great we have it at the moment,  how our family and friends are here,  how risky it all is ... and how crazy it would be to jeopardise it all...  then as usual we slowly return to our daily routines and push the silly idea to the back of our heads.

I don’t think it’s a case of the grass being greener... I just think we are both desperate to experience as much as we can of the different places, cultures, customs, and FOOD of this world ... and we simply can’t help but lust over the prospect of living in different countries.

Travelling changes your perspective. It inspires you, energises you and wakens your sense of wonder.

During our time in Greece we jotted down so many ideas of the things we wanted to cook, eat, and try. This post is a result of one of the first ideas we discussed. It’s for canapé-profiteroles.

Profiteroles are made with Choux Pastry,  which is a is the same light pastry used for croquembouches, éclairs, and even churros! It contains only butter, water, flour, and eggs and its very interesting because instead of employing a raising agent it  uses high moisture content to create steam during cooking, which ‘puffs’ the pastry, leaving it hard on the outside and hollow in the middle. Perfect for all sorts of fillings.

I think the pastry lends itself as an excellent canapé base... and so the sky is the limit really on how you want to fill them, but I’ve included 3 ideas below:

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Choux Pastry

Ingredients: (for about 30 small Profiteroles)

  • 50 gr of unsalted butter
  • 150 ml of water
  • 60 gr of plain flour
  • 2 free range, organic eggs

Method:

  • Grease 2 baking trays
  • Pre-heat your oven to 200 C
  • Place the butter and the water in a small pan and bring to a boil on low heat.
  • Remove from the heat and add the flour at once. Then, using a handheld whisk, beat the dough until its soft and it leaves the sides of the pan. Leave to cool for a few minutes.

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  • Gradually add the eggs and beat again until you form a smooth shiny paste.

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  • Transfer to a piping back and pipe small balls of dough or around 3 cm diameter.
  • Bake for 15 minutes.

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  • Take out and puncture with a toothpick.
  • Place back in the oven for a further 2 minutes.
  • Place in a wire wrack to cool completely.

Fillings:

Classic Cream and Chocolate

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  • Fill with whipped cream
  • Strawberries
  • Fair Trade Dark Chocolate
  • Sprinkle with Fair Trade Icing Sugar

Greek inspired Sweet

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  • Fill with thick Greek yogurt
  • Fair Trade granola (see my recipe in the blog!)
  • Thyme Honey
  • Fair Trade Almonds 

Greek Inspires Savoury

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  • Fill with Hummus
  • Kalamata Olives
  • Green Olives
  • Feta Cheese
  • Olive Oil

 

 

 

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