Pastry Puffs with Caviar Cream Filling

Enjoy with Schramsberg Blanc de Blancs
Serves 12

Ingredients

  • 1 1⁄2 cups hot water
  • 3⁄4 cups (1 1⁄2 sticks) butter, chopped
  • 2 teaspoons grated lemon peel
  • 1⁄2 teaspoon
  • 1 1⁄2c all-purpose flour
  • 6 eggs, room temperature
  • 3 tablespoons fresh lemon juice
  • 2 cups sour cream (drained in a cheesecloth-lined strainer overnight)
  • 1 1⁄2 caviar
  • 1⁄2 cups snipped fresh chives

Preparation

  • Combine water, butter, lemon peel and salt in a heavy, medium saucepan and bring to a boil. Remove from heat.
  • Add flour all at once and stir with a wooden spoon until incorporated. Set pan over medium heat and stir until mixture films bottom of pan. Let cool 5 minutes.
  • Beat in eggs one at a time. Continue beating until smooth.
  • Preheat oven to 375 degrees. Butter baking sheets. Drop dough in 1 1⁄4” mounds onto prepared sheets.
  • Bake until golden brown and firm, 35 to 40 minutes. Turn oven off.
  • Make incision in side of each puff to allow steam to escape. Let stand in oven 10 minutes. Cool completely on rack.

To Assemble

  • Split puffs.
  • Whisk lemon juice into sour cream. Spoon sour cream onto half of each puff.
  • Top with caviar and chives.
  • Cover with other half of puff. Serve immediately.

 

An original recipe by Jamie Davies as featured in Bon Appetit, October 1986.

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