This is the first one in the series "Savoury twist on classic desserts" where I pick one, most loved dessert and put a savoury spin on it.
Choux pastry is a cloud-like base for many desserts that are used to make cream puffs, eclairs and profiteroles. The ingredients are simple - eggs, butter, flour and water. The technique relies on the steam incorporated into the batter, which evaporates while baking, giving it a nice puffed texture. You feel the buttery goodness in the very first bite. It's light as air, and a clean flavour profile helps me play around with a variety of fillings to go with it, both sweet and savoury.
To make it savoury, I made a quick bechamel sauce for the filling, which is known for its mild cheesy notes and goes brilliantly with spaghetti. To add a bite to this sauce, I used chorizo sausages tossed in butter to release its flavour-packed goodness.
You are ready to serve these cloud pockets right after piping the filling, but, I decided to kick it up a notch by adding a topping.
Hari mirch ka thecha is a spicy condiment, predominantly made in Maharashtra, India. It's traditionally served with roti, rice or different types of flatbread.
I wanted to add a flavour component that serves as a complete contrast and also compliments the bechamel. I picked thecha for the spicy kick it brings to the otherwise mild sauce.
Yin and Yang, hence they work!
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