Savory Choux Puffs (Appetizers)

Use the Choux Puff recipe from previous blog post. Cut the cooled puffs' tops off, with a sharp, paring knife point.

Stuff the savory (non-sweet) fillings into the puffs, with a teaspoon, or with a piping bag and the large, star point. The large star point can pipe in smoked trout mousse, more decoratively. Then add a little teaspoonful of salted fish roe caviar to the tops.

Other cooked, savory filling possibilities are:

Duck confit with a chianti wine-rowanberry-red onion chutney ("confit" refers to meat, usually duck, cooked in its own fat)

Bacon-wrapped bay scallops in a tomato chutney

Seafood ceviche with a cilantro-papaya-lime mousse

Bacon/wrapped oysters with Irish champ

Littleneck clams with mango salsa

Irish devilled crab