Pate-a-Choux Breakfast Sliders
- Level: Intermediate
- Yield: 12 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 531
- Total Fat
- 44
- Saturated Fat
- 20
- Carbohydrates
- 9
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 23
- Cholesterol
- 232
- Sodium
- 811
- Total: 1 hr 35 min (includes cooling time)
- Active: 45 min
Ingredients
1 stick (1/2 cup) butter, plus more for frying eggs
1/4 teaspoon kosher salt
1 cup all-purpose flour
3 to 4 extra-large eggs
1 cup shredded manchego cheese, plus additional for sprinkling
1/2 cup mayonnaise
1/2 tablespoon canned chipotle in adobo, finely chopped
12 slices Muenster cheese
1 pound fresh bulk chorizo
1 dozen quail eggs
Micro greens, for serving, optional
Directions
Special equipment:
a pastry bag fitted with a large round tip- Preheat the oven to 400 degrees F.
- In a medium saucepan over medium-high heat, bring the butter, salt and 1 cup water to a boil. Reduce the heat to low. Add the flour and stir for about 1 minute. (The mixture will immediately form a sticky ball.)
- Transfer the mixture to a stand mixer fitted with a paddle attachment and mix on medium-low until there is no longer steam. Lower the mixer speed to low, and add the eggs one at a time. The dough will be done once it clings to the paddle in "spokes" as it spins in the bowl.
- Fold in the manchego and transfer to a pastry bag fitted with a large round tip. Dab the dough into 4 corners on a baking sheet and place parchment paper on top to stick it in place. Pipe 1 1/2-inch-wide rounds on the prepared baking sheet 2-inches apart, then sprinkle a little manchego on top of each. Bake for 15 minutes, then rotate the pan and lower the oven temperature to 375 degrees F and bake until deep golden brown, an additional 15 minutes. Cool to room temperature.
- Meanwhile, combine the mayo and chipotle and set aside. Cut the Muenster to fit the sliders with a 2 1/2-inch round cutter. Divide the chorizo and form into 12 patties, then cook on a griddle or in a medium skillet in 2 batches over medium-high heat for 2 to 3 minutes. Flip and cook another minute, then top each with a round of the Muenster and continue cooking until the cheese is melted.
- Cook the quail eggs in a buttered nonstick skillet over medium-high heat until sunny-side up, 1 to 2 minutes.
- To assemble, split the gougeres. Top each of the bottoms with a chorizo patty, followed by an egg, followed by a pinch of micro greens. Smear a little chipotle aioli on the top halves and place on place on top of the sliders. Serve immediately.