Savoury Puffs (Australia)

These bite-sized choux pastry puffs are classic party food done the proper way. Hollow golden shells get filled with a creamy béchamel-bound mixture of your choice (salmon, chicken, shrimp, asparagus, sweet corn, mushroom) for an appetizer that punches way above its weight class.

The two-temperature bake is the choux pastry rule. High heat first (425°F/220°C) generates the steam that puffs the pastry up and hollow. Lower heat (350°F/180°C) finishes the cook without burning the outside, giving you crisp shells that don’t collapse.

The partial split after baking is the detail that separates good puffs from soggy ones. A tiny cut releases trapped steam, letting the insides crisp instead of turning gummy. Puffs that don’t get vented collapse into sad, chewy blobs within minutes.

Chef Tips

• Fill the puffs no more than 30 minutes before serving. The béchamel softens the shells over time, and the beautiful crispness is the whole point.
• Reheat filled puffs at 300°F (150°C) for just 10 minutes. Any longer and the filling dries out; any hotter and the shells brown further.
• Pipe the choux dough into uniform teaspoon-sized mounds for even baking. Varied sizes bake unevenly and some burn before others puff.

Variations

• Fill with curried chicken salad for a classic “devils on horseback” vibe.
• Use smoked salmon with dill and cream cheese for an upscale cocktail party version.
• Sweet puffs work too: fill with whipped cream and berries for mini profiteroles using the exact same shells.