Savory chantilly is wonderful to fill savory choux.
Savory choux can make great French appetizers.
- 100 ml of heavy cream
- Herbs: Basil, or chives, or rosemary.
- Salt & pepper
- Dry spices: chili, cumin, curry, choose your own!
- Pour the cream in a mixing bowl.
- Beat the cream, adding slowly the herbs, salt and pepper and spices to taste.
- Once you have the good texture, you can scoop into a pastry bag.
You can use the chou pastry recipe from the profiteroles to make savory choux.