Creamy mushroom and thyme choux buns

Choux pastry makes a wonderful base for rich savoury fillings such as this creamy mushroom and thyme mix that has been spiked with lemon for a little zing.

Credit: Alan Benson

• serves

  6

• prep

  30 minutes

• cook

  50 minutes

• difficulty

  Mid

Ingredients

• 1 quantity basic choux pastry (made using only 3 eggs)
• 50 g (½ cup) finely grated pecorino or Parmesan cheese
• 2 tsp chopped thyme leaves
• 1 egg yolk, lightly whisked with 1 tsp water

Creamy mushrooms

• 20 g butter
• 1 tbsp olive oil
• 600 g mixed mushrooms (such as Portobello, mushroom caps and button mushrooms)
• 2 garlic cloves, finely grated or crushed
• 2 tsp fresh thyme leaves
• 185 g (¾ cup) crème fraiche or sour cream
• 1-2 tbsp lemon juice, or to taste
• 2 tbsp coarsely chopped flat-leaf parsley
• salt and freshly ground black pepper

Cooling time 15 minutes

Allow an extra 20 minutes for making the basic choux pastry

Instructions

Preheat oven to 200°C. Line a large baking tray with non-stick baking paper.

Use a wooden spoon to beat the cheese and thyme into the prepared choux pastry until well combined.

Fill a large piping bag fitted with a 1.7 cm plain nozzle with the choux pastry. Pipe onto the lined tray in a close zigzag pattern to form six 8 cm squares, about 2cm apart. Use your fingertip to spread a little egg yolk mixture over each to glaze. Sprinkle the tray with a little water.

Bake for 20 minutes. Reduce the oven temperature to 170°C and bake for a further 30 minutes or until the pastries are golden, puffed and dry. Remove from the oven and when cool enough to handle, use a small sharp serrated knife to split the pastries in half to allow the steam to escape. Return to oven for 10-15 minutes to dry with oven turned off.  

Meanwhile, to make the creamy mushrooms, slice any of the larger mushrooms. Halve larger button mushrooms and keep any small button mushrooms whole. Heat the butter and oil in a large frying pan over medium-high heat until the butter is foaming. Add the mushrooms and cook, stirring occasionally, for 8-10 minutes or until the mushrooms are tender. Add the garlic and thyme and cook, stirring occasionally, for 1 minute or until aromatic. Add the crème fraiche and heat until just warmed through. Remove from heat and stir through the lemon juice and parsley (see Baker’s Tips). Taste and season with salt and pepper.

To serve, place the bottom halves of the pastries on serving plates and spoon over the hot mushroom mixture. Top with the pastry tops and serve immediately.

Baker's tips

• The  baked choux pastries can be made up to 3 days ahead of serving. Store in an airtight container at room temperature. Refresh by placing on an oven tray and reheating in an oven preheated to 180°C for 10-15 minutes. Cool before serving.

• Depending on the consistency of your crème fraiche you may have to add a little water to your finished sauce to thin it slightly.

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.

Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Kerry Ray.

For more recipes, view our online column, Bakeproof: Choux pastry.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.