Puffs are a type of choux pastry or pâte à choux, which is traditionally used to make various desserts such as churros, profiteroles, croquembouches, éclairs, French crullers and beignets.
In Trinidad and Tobago, these light, round, pastries are often served as savory appetizers filled with chicken, tuna, egg salad or cheese paste.
In a medium saucepan over medium-high heat, add butter (cut into pieces first), water, salt and sugar. When the butter has melted and the water comes to a boil, remove the pan from the heat. Add all of the flour at once and stir vigorously with a wooden spoon until thoroughly combined.
Return the pot to the heat and continue to cook for 1-2 minutes while stirring constantly until it comes away from the pan, combining into a ball of dough with a thin film on the bottom of the pan.
Remove the pan from heat and allow it to cool for 5-7 minutes or until lukewarm (when one can leave their finger in batter comfortably for 10 seconds).
Add eggs one at a time, stirring vigorously until the mixture is combined, smooth and creamy. Beat each egg with approximately 40 strokes using either an electric hand or kitchen aid mixer. The batter should be of a consistency that allows it to drop from a spoon. Depending on the size of the egg and amount of water that has evaporated, three or four eggs may be needed to reach this desired consistency.
Drop 1 tablespoon full of batter onto a parchment paper lined baking tray spaced 2 inches apart until all the batter has been used. To form round shapes, use two spoons with an upward scooping motion or fill a piping bag or re-sealable bag (snip edge) with batter and pipe dough into evenly sized balls on the parchment paper. Finally, brush over each ball with whisked egg.
Place a baking tray in a preheated oven set to 375 degrees Fahrenheit and bake for 20-25 minutes or until the puffs are light in weight and golden brown. Remove from the oven, puncture each puff with a toothpick to release steam, then return to the oven for 5 minutes until they darken and feel even lighter. Open one to check if it is cooked; if they deflate after removal or are soggy, they are not yet cooked so place them back in the oven. The puffs should retain their structure when cool.
When cooled, slice each puff horizontally with a serrated knife and fill with 1 heaping teaspoon of chicken paste (or more depending on size). Serve immediately or store in an airtight bag or container in a single layer to maintain crispness up until the day before serving. Both can be stored separately and filled right before serving.
Notes
**I have used both salted and unsalted butter using the same amount of salt called for in the recipe, with no noticeable difference.