Method
For the mortadella mouse, blend all the ingredients into a smooth mix. Keep ready to use refrigerated in a piping bag.
Add salt and butter to the water and bring to the boil. Add flour all in at once and stir till combine, cook on low heat until the dough detaches from the sides of the pot. Remove dough from pot and transfer into a bowl, then add eggs one at the time, stirring well until combined. Place mix into a piping bag and onto an oven tray with greaseproof paper, pipe 12 ‘puffs’. Bake in a preheated oven at 190-200C for 20 minutes. When ready, open the oven door slightly and let them sit inside for a further 10 minutes.
Cut all choux pastry in half then add 1 teaspoon of olive tapenade on top of the bottom part of the choux pastry, pipe the mortadella mousse, cover with the top part of choux pastry. Press down the top/lid till the mortadella mousse almost escapes from edges, the roll on the sides with pistachio.
Serve on a platter with a drizzle on top of balsamic reduction.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
For the mortadella mouse, blend all the ingredients into a smooth mix. Keep ready to use refrigerated in a piping bag.
Add salt and butter to the water and bring to the boil. Add flour all in at once and stir till combine, cook on low heat until the dough detaches from the sides of the pot. Remove dough from pot and transfer into a bowl, then add eggs one at the time, stirring well until combined. Place mix into a piping bag and onto an oven tray with greaseproof paper, pipe 12 ‘puffs’. Bake in a preheated oven at 190-200C for 20 minutes. When ready, open the oven door slightly and let them sit inside for a further 10 minutes.
Cut all choux pastry in half then add 1 teaspoon of olive tapenade on top of the bottom part of the choux pastry, pipe the mortadella mousse, cover with the top part of choux pastry. Press down the top/lid till the mortadella mousse almost escapes from edges, the roll on the sides with pistachio.
Serve on a platter with a drizzle on top of balsamic reduction.
