Choux pastry is more familiar in desserts such as éclairs, but can also be used to make elegant appetizers, packed with a savoury filling. A food processor makes for a quick and easy method. Both the puffs and filling can be prepared ahead. 

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Baking Time: 45 minutes

Preparation Time:

Cooking Time:

Servings: 100

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Ingredients

Onion Jam:

  • 1/4 cup (50 mL) unsalted butter
  • 2 lb (1 kg) Ontario Red Onions, about 8, halved and thinly sliced
  • 1 cup (250 mL) Ontario Dry Red Wine 
  • 2 tbsp (25 mL) granulated sugar
  • Salt and pepper

Cheese Puffs:

  • 5 Ontario Eggs
  • 1/2 tsp (2 mL) salt, preferably Kosher
  • 1 cup (250 mL) water
  • 1/3 cup (75 mL) unsalted butter
  • 1 tsp (5 mL) each Dijon mustard and granulated sugar
  • 1/4 tsp (1 mL) hot pepper sauce
  • 1 cup (250 mL) shredded Ontario Swiss-style or Cheddar Cheese (about 4 oz/125 g)
  • 1 cup (250 mL) all-purpose flour
     

Instructions

Onion Jam: In large skillet, melt butter over medium-low heat. Add onions and cook, stirring often, until soft but not brown, 20 to 30 minutes. Stir in wine; increase heat to medium-high. Cook, uncovered, until all the liquid has evaporated, about 15 minutes. Stir in sugar; cook for 5 minutes. Season with salt and pepper to taste. (Make-ahead: jam can be made up to 3 days ahead, cool, cover and refrigerate. Warm to use.)

Cheese Puffs: In small bowl, using fork, beat together one egg and a pinch of salt. Set aside for glaze.

In medium saucepan, bring water, butter, mustard, sugar, hot pepper sauce and remaining salt to a boil, stirring to melt the butter. Remove from heat and immediately add the flour all at once. Beat with wooden spoon until mixture is well combined and leaves the sides of the pan, about 1 minute. Cook over medium heat for 2 minutes, stirring constantly.

Transfer mixture to food processor and let cool 2 minutes. Add remaining eggs and process, stopping to scrape down the sides of the bowl, until eggs are incorporated and mixture is thick, smooth and shiny, about 30 seconds. If too thick, add 1 tsp (5 mL) of the egg glaze. Add cheese and process for 5 seconds.

Using 2 small spoons, drop dough onto 2 parchment paper-lined sheets to form mounds 1-inch (2.5 cm) across, 1/2-inch (1 cm) high and 1-inch (2.5 cm) apart. Brush lightly with egg glaze. Bake in 425°F (220°C) oven for 15 minutes. Reduce temperature to 300°F (150°C). Remove baking sheets from oven and pierce the side of each puff with sharp skewer. Return to oven and bake until golden brown, 15 to 20 minutes. Place baking sheets on wire racks to cool until slightly warm, about 10 minutes. Cut off tops with serrated knife to fill. Fill each puff with about 1 tsp (5 mL) of onion jam.    
 
(Make-ahead: store cooled puffs in an airtight container at room temperature for up to 2 days. Warm puffs for 3 to 5 minutes before filling. Or freeze for up to 3 weeks. Place frozen puffs onto baking sheet; heat in 350°F (180°C) oven until warmed through, 8 to 10 minutes.)
 

Nutritional information

1 Serving (1 Puff with 1 tsp/5 mL Onion Jam):

  • PROTEIN: 1 gram
  • FAT: 1 gram
  • CARBOHYDRATE: 2 grams
  • CALORIES: 25
  • FIBRE: 0 grams
  • SODIUM: 20 mg