Avocado puffs

 


Avocado puffs

Ingredients

/ Crispy parmesan cheese

80 g softened butter

80 g Parmesan powder

40 g flour

/ Choux pastry

125 g water

62 g butter

2 g sugar

2 g salt

75 g flour

110 g whole eggs

/ Vegetable charcoal dough

100 g flour

60 g butter

30 g cold water

1 pinch of salt

1 tsp vegetable charcoal

/ Avocado and crab puree

4 avocados

Lime

20 cl of 35% liquid cream

200 g crab crumbs

Espelette pepper

Salt

/Finishes

100 g crab meat

10 avocado balls

3 pearl red onions

1 grapefruit

100 g daikon

10 white garlic scapes

A few coriander leaves

A few leaves of cress vene

Preparation

    

 

3.57/5 - (28 votes)

Crispy parmesan for avocado puffs

Mix all the ingredients until you have a dough. Spread it very thinly between two sheets of parchment paper and freeze for 10 minutes. Cut out 10 discs using an 8 cm diameter cookie cutter.

Choux pastry

In a saucepan, bring the water, butter, sugar and salt to a boil. Off the heat, add the flour all at once and mix with a spatula. Return to low heat for 2 minutes to dry out the dough. Leave to cool, then gradually add the eggs. Put the dough in a piping bag fitted with tip no. 13 then pipe 10 large 8 cm puffs with all the dough on a baking sheet lined with baking paper. Place a disc of crispy parmesan cheese on top of each puff. Bake at 170°C for about twenty minutes. Let cool on a wire rack before garnishing.

Charcoal paste of puffs with avocado

Prepare the pie crust by mixing all the ingredients in a stand mixer fitted with the sheet, or by hand. Roll out the dough thinly between two sheets of parchment paper, let it rest for 30 minutes in the refrigerator. Cut 10 discs of 5 cm in diameter and blind bake on a silicone mat at 170 °C for 15 minutes. Reserve.

Avocado and crab puree

Peel the avocados, remove the pits then, using a melon baller, take 10 balls for the final decoration, and pass the rest of the flesh in a food processor with the lemon juice. Smooth the mixture with a spatula with the liquid cream. Add the crab crumbs, lime zest, then adjust the seasoning and place in a piping bag.

Assembling the puffs with avocado

Make a hole in the back of each cabbage using a pointed tip and garnish them with the avocado-crab mixture. Present the choux upside down, stick a disc of vegetable charcoal paste on the bottom with a little avocado and crab puree. Finish harmoniously with all the finishing elements on top of each choux: an avocado ball, a grapefruit segment, a red onion roll and a little julienned daikon.

Your avocado puffs are ready, enjoy your meal!

 

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