Beer Puffs for Dip Filling
Ingredients
- 1 cup beer
- 1/4 pound butter
- 1 cup sifted flour
- 1/2 tsp salt
- 4 eggs
Step-by-Step Instructions
- Preheat oven to 450 degrees F. Butter a baking sheet.
- In a medium saucepan bring beer and butter to boil. When butter melts, add flour and salt all at once. Cook over low heat, stirring constantly until mixture leaves sides of pan and forms a ball.
- Remove from heat; beat in 1 egg at a time, mixing well after each addition, until dough is smooth and shiny.
- Drop by teaspoonfuls 1 inch apart on buttered baking sheet.
- Bake 10 minutes at 450 degrees F. Reduce to 350 degrees F. and bake 10 minutes longer, until browned and free from moisture.
- Cool completely, split horizontally, and fill with crab dip, shrimp dip, crawfish dip, or other desired filling.
Common Problems and Solutions
Q: Why didn't my puffs rise properly?
A: Make sure the beer-butter mixture reaches a full boil before adding flour, and beat the dough vigorously after adding flour to develop structure. Also ensure you beat each egg in completely before adding the next—the dough should be smooth and shiny before baking.
Q: My puffs collapsed after baking. What happened?
A: Don't open the oven door during baking, as the sudden temperature drop can cause collapse. The puffs must bake long enough to set the structure—they should feel firm and light when done. If still moist inside, they'll collapse as they cool.
Q: Can I make these ahead of time?
A: Yes! Baked unfilled puffs can be stored in an airtight container for 1-2 days or frozen for up to a month. Crisp them in a 300°F oven for 5 minutes before filling. Don't fill until just before serving or they'll get soggy.
Tips and Techniques
Use room temperature eggs so they incorporate more easily into the hot dough. The dough should be thick enough to hold its shape when dropped from a spoon but still slightly glossy. For uniform puffs, use a small cookie scoop instead of a teaspoon.
Ingredient Substitutions
- beer: water or milk
- butter: margarine or shortening
Equipment Needed
- Medium saucepan
- Wooden spoon or sturdy spatula
- Baking sheet
- Teaspoon or small cookie scoop
Historical Context
Pâte à choux came to Louisiana through French culinary influence, but using beer instead of water is a Cajun adaptation that adds flavor and reflects the region’s beer-drinking culture. These became popular party appetizers because they’re inexpensive to make in large batches and pair perfectly with Louisiana seafood dips.
