Egg and bacon puffs

Streaky bacon rashers cooked 100g 200g

Hard boiled egg ½ 1
Mayonnaise 2tbsp 4tbsp
Chives 1tbsp 15g
Salt and black pepper To taste
Choux puffs 15 30

Method
1. Cut the bacon into a small dice.
2. Separate the yolk from the egg white and cut the white into a small dice.
3. Crush the yolk with a fork.
4. Combing the bacon, egg white, mayonnaise and chives (reserve a few chives for garnish)
5. Add salt and pepper to taste.
6. Cut the top off each choux puff with a serrated knife and spoon in the egg and bacon mixture.
7. Sprinkle with egg yolk and garnish with the chives.

Choux Paste
Water 250 mls 500 mls 1 Lt
Butter 100 gm 200 gm 400 gm
Flour (Strong) 125 gm 250gm 500 gm
Eggs 4 8 16
Method
1. Melt the butter in a heavy bottomed pan, add the water and bring to the boil.
2. Add the sieved flour and mix in with a wooden spoon then return to the heat and cook out
until the paste is smooth and leaves the side of the pan. Remove from the heat and allow to
cool.
3. Gradually add the beaten eggs mixing to a smooth paste each time. You have added enough
egg when the paste reaches a dropping constancy.
4. Line a tray with silicon paper and place the choux paste into a piping bag with a 1cm nozzle.
5. Pipe round mounds 2cm in diameter evenly on the tray, leaving a good gap between each
mound. Place the tray into a hot oven 200-220°C for about 20-30 minutes