Want to impress this season? These gourmet mini choux are elegant, festive, and totally crowd-pleasing
When year-end dinners start taking shape, the same question always pops up: how do you serve a festive, varied, indulgent appetizer… without spending hours in the kitchen?
Three versions that always work
Here are three mini-choux ideas you can serve as an appetizer or as a little “opening act” for a festive meal. They combine simplicity, great flavor, and just the right touch of sophistication, perfect for the holidays.
Mini-choux with salmon
A choux pastry base, a little salmon (smoked or marinated), a soft mousse or cream cheese and you're ready to go. Fresh, iodized, chic but light ;)
A delightful recipe to showcase your smoked salmon slices, perfect for holiday appetizers. Easy to prepare, you can make your choux in advance and fill them just before serving for a quick preparation. Paired with Philadelphia cream cheese and a hint...
Mini-choux with foie gras & onion confit
When you want to make a statement. The contrast between the richness of the foie gras, the sweetness and saltiness of the onion confit and the lightness of the choux makes this bite extra festive.
Looking for a festive appetizer? Choose our puffs filled with foie gras and onion chutney ;-) An easy recipe that can even become quick if you prepare your puffs in advance and fill them at the last moment! A 100% homemade preparation explained step by...
Cheese gougères (cheese tradition)
Classic, reassuring, convivial. Crunchy and melt-in-the-mouth, they're easy to share, and the cheese au gratin warms up the atmosphere. Perfect on their own, or with a glass of wine or Champagne.
A few tips to nail them (and make them shine)
- Let the choux pastry cool before adding the eggs: that’s the secret to puffs that rise beautifully.
- For gougères, use a cooked, flavorful cheese like Gruyère, Comté, or Emmental: the result is lighter and more aromatic.
- Making them ahead? Freeze them raw or baked (they reheat really well) to avoid last-minute stress.
- For the fillings (salmon, foie gras, cheese, etc.), watch the quantity: enough for flavor, but not so much that the pastry gets soggy or heavy.
- Serve them warm or at room temperature so you keep that lovely contrast between a crisp shell and a soft, creamy center.
This year, if you want a change from oysters and toasts…
Look no further: filled mini choux are made for the job. Gougères, salmon puffs, foie gras choux... these little bites deliver a festive, varied, and ultra-practical appetizer that fits right into any holiday spread.
Adèle Peyches
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