Fusion Recipe: Curry Puff Profiteroles

 

Curry Puff Profiteroles

The 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 chopped to mix into the filling.

Instructions

  1. Choux Pastry: Boil water and butter. Stir in flour vigorously until a dough ball forms. Let cool slightly, then beat in eggs one at a time until glossy. Pipe small mounds onto a baking sheet.
  2. Bake: Bake at 400°F (200°C) for 20 minutes until puffed and golden. Do not open the oven door!
  3. Filling: Sauté onion, ginger-garlic, and curry powder. Add chicken/lentils and potatoes. Cook until dry and fragrant. Let cool.
  4. Assemble: Poke a small hole in the bottom of each cooled profiterole (or slice in half) and pipe or spoon the savoury curry filling inside.


Tips for Success

  • Stay Dry: Ensure the curry filling is "dry" with no excess gravy. This prevents the delicate choux pastry from becoming soggy.
  • Diabetes-Friendly Twist: Use lentils instead of potatoes to increase fibre and protein, which lowers the glycemic index of the snack.
  • Steam Release: Once the profiteroles are out of the oven, prick them with a toothpick to let steam escape; this ensures they stay crispy for your guests.

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