Fusion Recipe: Curry Puff Profiteroles
Th e Curry Puff Profiterole is a playful, sophisticated fusion of French pastry technique and Malaysian street food soul. Traditional curry puffs use a heavy, flaky shortcrust, but this version utilises light, airy choux pastry ( profiteroles ) as the vessel. By swapping deep-frying for baking, we create a delicate crunch that feels indulgent but contains significantly less oil. Filled with a fragrant, spicy potato and chicken (or lentil) dry curry , these bite-sized gems offer a burst of turmeric and cumin in every light-as-air mouthful. It’s an elegant, health-conscious appetiser that brings the heat of Southeast Asia to a classic Parisian form. Ingredients For the Choux: 1/2 cup water, 4 tbsp butter, 1/2 cup all-purpose flour (or whole-wheat pastry flour ), 2 eggs. For the Curry Filling: 1 cup finely diced potatoes (steamed), 1/2 cup minced chicken or cooked lentils , 1 tbsp curry powder, 1/2 diced onion, 1 tsp ginger-garlic paste . Optional: 1 hard-boiled egg, finely...