Chicken and Mushroom Filled Savory Choux Pastry Crown
Paleo Choux Pastry
Choux pastry is a very delicious pastry dough, used in many pastries. The original dough contains only butter, water, flour, and eggs. My choux pastry crown is gluten and dairy free. This pretty dish is absolutely paleo diet friendly. I use cassava flour, water, almond milk and eggs. Coconut oil is a great substitute of butter.
According to the Wikipedia, a chef by the name of Pantarelli or Pantanelli invented the dough in 1540 and named after his own name. Over time, the recipe of the dough evolved, and the name changed to pâte à popelin, which was used to make popelins, small cakes made in the shape of a woman’s breasts.
In the 18th century, Avice and Antoine Carême made modifications to the recipe, they created the well-known profiteroles. The choux pastry conquered the world. This pastry is used to make profiteroles, croquembouches and éclairs. Yorkshire Pudding is well-known too. In Spain and Latin America, churros are made of fried choux pastry. Try my gluten and dairy free churros, it’s very delicious.
Savory Choux Pastry Crown
Choux pastry does not have to be sweet exclusively. I know all of them are sweet in the list above. But it is not obligatory. This savory choux pastry crown is very delicious. It’s very light and airy. And looks pretty what is also a good reason to use this dough.
The chicken and mushroom filling with arugula is perfect in this crown. But be creative, it’s possible to use different fillings. Everything is up to you.
This Chicken and Mushroom Filled Savory Choux Pastry Crown is enough for 2 persons for lunch or dinner, and for 4 persons as an appetizer.
Follow the Recipe
This pastry is easy to make but it takes time. The ratio of the dry and wet ingredients is very important. It should not be too fluid or dry. Follow the instructions in the recipe exactly and you will get the expected result. My recipe is a tried and tested recipe. I changed the ratios several times before publishing it. I experimented and used other flour in my gluten free churros recipe.
During baking the dough is rising. Instead of using baking powder or baking soda, its high moisture content creates steam during cooking to puff the pastry.
Tip!
Never forget the golden rule! Do not add eggs to the hot flour mixture during preparation, otherwise you will get scrambled eggs. Be patient for waiting, the proper temperature is very important.
Chicken and Mushroom Filled Savory Choux Pastry Crown
Ingredients
For the choux pastry
- 100 gram cassava flour
- 110 ml almond milk
- 90 ml water
- 90 ml coconut oil
- ½ tsp salt
- 1 tsp agave syrup
- 4 medium eggs
- 1 tbsp black sesame seeds
For the chicken
- 2 chicken breast 140-150 gram each
- 2 tbsp olive oil
- Salt and pepper
For the mushroom
- 300 gram chestnut mushroom sliced
- 1 small onion about 40 gram, finely chopped
- 2 tbsp olive oil
- 2 tbsp dry sherry
- 1 tbsp dried Provencal herbs mix
- 1 large handful parsley chopped
- 2 tbsp tahini
- 2 tbsp coconut yogurt
- 1 tbsp olive oil
- 1 tbsp water
- ½ tsp salt
- ½ tsp pepper freshly ground
For serving
- 40 gram arugula rucola
- 1 tsp olive oil
- 1 tsp lime juice
- 3 tbsp pomegranate seeds
Instructions
- Start to make the choux pastry. Preheat the oven to 200 °C. Line a baking tray with parchment paper.
- Combine almond milk, water, coconut oil, agave syrup and salt in a sauce-pan. Bring to the boil on medium low heat. Stir constantly. The mixture has to be homogeneous.
- Switch off the heat after the first bubbles and add cassava flour. Stir quickly, mix well, until the mixture leaves the side of the pan. Cook on low heat for a minute, stir constantly. Put the dough in a bowl and set aside to cool for 10 minutes.
- Make the mushroom mixture. Heat 2 tbsp olive oil in a frying pan. Add onion and sauté for 3 minutes until translucent. Add sliced mushroom, dried Provencal herbs mix, salt, pepper and cook on medium high heat for 4 minutes, stir frequently. Add sherry and cook 4 minutes more, stir often. Add chopped parsley, stir and set aside.
- Make tahini sauce for mushroom. Mix tahini, olive oil, coconut yogurt and 2 pinches of salt. Add 1 tbsp water if the sauce is too thick, it has to be silky. Mix tahini sauce with the cooked mushroom. Cover and set aside.
- Finish the choux pastry. Stir the dough with electric hand mixer (or stand mixer) for 2 minutes. The dough is ready to mix with eggs, if it is not hot (we don’t want to make scrambled eggs). Add 3 eggs, one at a time, mix well between each addition. Beat for 2-3 minutes more, until the dough is homogeneous and glossy. You get a thick, very sticky dough.
- Draw a 20 cm diameter circle to the parchment paper. Spoon the dough into a piping bag. Push the dough out to the circle, the ring has to be about 3 cm wide and 3 cm deep. With the remaining mixture, pipe 6-8 small mounds to the top of the ring. Beat 1 egg and brush over the choux ring. Sprinkle over black sesame seeds.
- Bake in the oven for 30 minutes, until risen and golden brown. Then let it cool for at least 10 minutes.
- Meanwhile make the chicken. Season the chicken breasts with salt and pepper. Heat 2 tbsp olive oil in a frying pan and cook for 4 minutes on each side, until golden. Cover the pan with folie and set aside. Slice before serving.
- Mix arugula (rucola) with 1 tsp olive oil and lime juice.
- Cut the choux pastry crown half horizontally, very carefully. Place arugula on the bottom part, then the mushroom and finally the chicken breast slices. Sprinkle with pomegranate seeds. Top with the remaining choux layer and serve. Enjoy!