This recipe starts with a pâte à choux base made with red onion and cucumber juices taking the place of some of the liquid used to make the base. After the dough is formed, chopped dill is folded in to add another savory element. It’s piped, topped with an egg wash, sent to the oven to bake at 400° F for 15 minutes and, then, another 10 minutes at 350° F.
All piped and ready to bake!
Golden brown and fresh out of the oven
I had so much fun making this recipe! It was a huge hit in my house. All of the puffs are gone! In typical fashion, I halved my recipe (as sometimes the recipes are formulated to feed a small army…ok, ok, or maybe just a dinner party, haha). For the filling, I opted to use an adapted version of the Vegetable Cream Cheese found in Savory Spreads on pages 456-457. I halved the recipe here as well. I used what I had on hand, so this filling contained whipped cream cheese, cucumbers, radishes, and black pepper. The puffs and filling worked together perfectly!
Here is a video from the series detailing the whole process!
You can find out who else made this recipe and what they thought here!