Sweet & Savoury Choux

This recipe for caprese profiteroles made me want to do choux pastry again. But with the help of the stand mixer, as sod doing it by hand!

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I did two versions, one with thyme in it and parmesan on it for the savoury ones:

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The sweet ones I made mini eclair shapes with:

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Bake, poke holes, bake a bit more, and the main faff is over.

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Fillings: for the savoury ones as well as the caprese ones I’ve done tuna & mayo and a creamy mushroom.

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Come time to eat it’s just a matter of slicing cheese, tomato and cucumber to server.

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For the sweet ones it’s raspberries from the freezer being added to creme pat for the filling, and water icing for the top.

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