Truffle and Artichoke Pesto Puffs
As festive nibbles go you may be hard pressed to find a more luxurious one than Truffle & Artichoke puffs. With a light gougère pastry, similar to a savoury choux pastry, these puffs are cheesy and have an indulgent truffle flavour from the pesto. Topped with shavings of Parmesan, they are ideal to enjoy along side a Balsamic Vinegar Kir Royale.
- Combine the water, butter and ½ tsp salt in a medium pan. Warm gently over a low heat until the butter melts. Add flour into the liquid and stir until a paste forms and turns into a stiff ball. Cook on a low to medium heat for 5 minutes constantly breaking up and moving around the pan, as this helps remove moisture.
- Place the dough in a stand mixer and beat with the paddle on a medium speed until it has cooled, around 5 minutes. Crack the eggs into a bowl and whisk to combine. Add one egg’s worth at a time to the dough, with the mixer still running. When the egg has completely combined, repeat the process with the next egg, until all 4 have been added.
- With the mixer still running, add the grated parmesan, pesto and season with salt and pepper. Taste and add more salt and pepper as you feel necessary. Continue to beat for 3 minutes so that the mixture looks smooth and glossy.
- Place the mix in a piping bag. Line 2 baking sheets with paper, using a little of the mix dabbed in the corners to get it to stick to the tray. Pipe small balls of dough, about the size of a walnut, leaving space between them. Place the trays in the fridge and allow to cool until hard. If you have the space, you can also freeze them and then bake straight from frozen.
- When ready to cook heat your oven to 200C fan/220C non-fan. Place the trays in the oven and turn the heat down to 180C fan/200C non-fan and bake for 20 minutes. Turn the oven off and leave for a further 5 minutes then remove. Grate parmesan on top and serve while hot.