Ingredientes para Beer Puffs With Corned Beef Filling
- 1 cup beer
- 1/2 cup (1 stick) unsalted butter
- 2 cups all-purpose flour
- 1 teaspoon salt, plus more to taste
- 4 large eggs
- 1 cup shredded corned beef
- 1/4 cup finely chopped onion
- Horseradish
- 1 tablespoon Dijon mustard
- 2 tablespoons mayonnaise
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Cómo preparar Beer Puffs With Corned Beef Filling
- **Make the Choux Pastry (Day Before):** In a medium saucepan, combine 1 cup beer and 1/2 cup (1 stick) unsalted butter. Bring to a rolling boil over medium heat.
- Once butter is melted, reduce heat to low. Add 2 cups all-purpose flour and 1 teaspoon salt all at once. Stir vigorously with a wooden spoon or spatula until the mixture forms a ball and pulls away from the sides of the pan.
- Remove from heat and let cool slightly.
- Beat in 4 large eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- Preheat oven to 450°F (232°C).
- Line a baking sheet with parchment paper. Using a teaspoon or piping bag, drop rounded teaspoons of dough onto the prepared baking sheet, leaving 1 inch between each puff.
- Bake for 10 minutes at 450°F (232°C).
- Reduce oven temperature to 350°F (177°C) and bake for an additional 10-12 minutes, or until golden brown and puffed.
- Remove from oven and let cool completely on a wire rack.
- Once cooled, carefully split the puffs lengthwise with scissors or a small knife.
- Refrigerate the puffs until ready to fill.
- **Prepare the Corned Beef Filling:** In a medium bowl, combine 1 cup shredded corned beef, 1/4 cup finely chopped onion, 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, and 1 tablespoon chopped fresh parsley. Season with salt and pepper to taste. Chill until ready to use.
- **Assemble:** Just before serving, spoon the corned beef filling into the split puffs. Arrange on a platter and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
2g
Fat
14g
Carbs
2g
