Peanut and Cheese Choux Pastry with Curry Peanut Dip

I can't remember the last time I've made Choux pastry. There is no recipe here on the blog. That means at least more than 9 years.

This one is savoury and for all peanut lovers. It is a peanut overdose.

Choux pastry is a little tricky to make. Do not let the water boil until the butter is melted, otherwise you will loose too much water to steam and the ratio does not work. 

Dump the flour and starch in the boiling water in one go and with a wooden spoon stir until getting bigger lumbs. These need to cook a bit while stirring. When you do it right, there will be white residue on the bottom of the pot.

Get the dough out in a bowl and let it cool down 3 minutes. Add 2 eggs and with an electric handwhisk try to incorporate them. Beat the 3rd egg and depending on the dough add some of it or all of it.  I used medium sized eggs and needed all 3.

Add baking powder, crushed peanuts and cheese. Stir well and fill in a piping bag.

Preheat the oven 180C fan. Use baking paper and do 7 cm strips.  Bake them 15 to 18 min. Take them with the paper out on a wire rack and let them cool.

Mix the ingredients for the dip. Keep it in the fridge before serving.

Ingredients for the Choux pastry:

100 g crushed salted and roasted peanuts

125 ml water

Pinch of salt

25 g butter

75 g flour

15 g cornstarch

3 eggs

1 tsp baking powder

100 g grated Emmental cheese

Dip:

100 g crushed salted and roasted peanuts

2 fresh apricots

2 tsp apricot jam

300 g Greek yogurt 10%

Lemon juice

1 tsp curry powder

Salt and pepper