25 g/1 oz butter
1 1/2 teaspoons chopped fresh flat-leaf parsley
1/2-1 teaspoon Dijon mustard
1 quantity Savoury Choux Past
vegetable oil, for deep-frying pepper
3 bacon rashers


1.Melt the butter in a frying pan.
2.Add the bacon rashers and cook until crisp.
3.Remove from the pan and chop
4.Mix the bacon with the parsley, a pinch of pepper and mustard to taste in a bowl.
5.Stir the bacon mixture into the choux paste, then shape into small balls. Heat the vegetable oil to 180-190°C/350-375°F or until a cube of bread browns in 30 seconds.
6.Add the paste balls and deep-fry for a few minutes until puffed up and golden brown.
7. Drain on kitchen paper and serve hot.

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