Choux Puffs with Slow-Scrambled Eggs & Morels
Pâté a choux is the French term for the pastry used to make cream puffs, one of Wisconsin’s most beloved desserts. Easy to make, and able to attract as much attention as a spring bride, the shells work equally well with savory fillings.
Ingredients
6 Tbsp. butter, divided
1/2 to 3/4 lb. fresh morels (or substitute white mushrooms), cleaned and cut in half if large
Salt and pepper
1 dozen large eggs
1/2 cup heavy cream
3 Tbsp. finely chopped ramp leaves, green garlic or chives
Directions
Melt 3 tablespoons butter in one very large or two large skillets over fairly high flame. When butter begins to sizzle, add mushrooms, but don’t crowd the pan(s). Sauté until mushrooms are tender and any liquid has cooked off. Season with salt and pepper. Turn off heat and keep warm.
Beat eggs, cream and more salt and pepper in a bowl. Melt remaining butter in a large nonstick skillet over very low flame. Add eggs and cook very slowly, stirring occasionally, until eggs are nearly set, 15 to 20 minutes.
Stir in mushrooms and ramps (or other green things). Continue to cook slowly until eggs are set.
Split the puffs in half horizontally, fill bottoms with cooked eggs and place tops back atop puffs, ajar. Serve immediately. (They can also be kept for 10 minutes or so in a warm oven.)
Suggestions
Choux puffs can be made ahead, frozen for up to two months and re-crisped in a warm oven. Some cooks will also freeze the unbaked puffs and then pop them into a hot oven directly from the freezer.
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