Almond Nibs Choux Puff...酥脆杏仁泡夫

I am making this Almond Choux Puff to join Jasline/s Choux Party. Intended to follow her savory  choux puff (gougeres) recipe but i found out i don't have parmesan cheese on hand...:p

And i come out with this Almond Choux Puff with a savory filling. 

Almond Choux Puffs
Adapted from .tsuji Ecole de patisserie ( 果子学校) Volume 7
This book is in chinese version

Ingredients

100 ml water
45 g butter
a pinch of salt
60 g plain flour
2 eggs

Fillings:
50 g cream cheese
30 g tuna flakes in olive oil
some black pepper
some salt to taste
some oregano flakes

To do:

• Boil water, butter and salt in a sauce pan.
• Add in plain flour all at once into the boiling water and stir vigorously.
• Leave the pan from the stove. Let the batter cool.
• Beat in eggs a little at a time until mixture turn thick.
• Put the mixture into a pipping bag with a plain tip.
• Pipe onto a lined baking tray.
• Bake at 200C for 30 minutes.
• When it is cool, snip open a side of the choux puff and stuff it with the fillings... ENJOY~

I am submitting this post to Aspiring Bakers #34: Choux Party ( August 2013 ) hosted by Jasline of Foodie Baker

I'm also going to submit this to Little Thumbs Up organised by Zoe from Bake for Happy Kids and me from my little favourite DIY  This month's theme - Egg - is hosted by Yen from Eat your heart out. The recipes are all linked at this post!




I'm also going to submit this to Cook Your Books No 3 organised by Joyce of Kitchen Flavours