Posted by: acooksca | 04/03/2009

Yorkshire Puffs

yorkshire-puffs-2aDuring the frenetic holiday season, my catering company would produce thousands of these adaptable pastry cups. They hold well for several days at room temperature or frozen, always ready for a gentle refreshing in the oven. You will want to keep extras on hand for last minute appetizers. A miniature muffin tin in needed for these.

Yorkshire puffs are sturdy enough to hold up under a meat filling such as Roast Beef and Horseradish Sauce, Smoked Chicken and Cranberry Chutney or Duck Mole. Lighter fillings work equally well. Try Crab with Fresh Goat Cheese, Lox with Dill-Lemon Cream and Brie with Caramelized Onions and Apricots.

Yield 30

1 cup plus 2 tbl. Milk
1 cup flour
2 eggs
1 egg yolk
1 tsp. salt
3 ounces butter

Preheat the oven to 350 degrees. Combine all ingredients except the butter in a processor and process to very smooth. Cut the butter into approximately 30 hazelnut sized pieces and place one peace into each cup of miniature muffin tins. Place in the oven to heat. Watch carefully, letting the butter melt and turn light brown. Remove the pans.

Add 2 teaspoons of batter to each cup of the hot pan, filling each about 2/3 of the way.
Return pan to oven and bake for 20 minutes or so, until well puffed. Puffs will deflate as they cool. They can be served hot or room temperature.

Puffs can be made a day ahead or frozen and refreshed in a low oven for 10 minutes.

Originally published in Farmstead Cheese News by Karen Bolla, edited for A Cook’s California (A Cook’s CA)  by Karen Bolla.

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