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Savoury Choux Buns with Courgettes Polish Kielbasa and Bean Hummus

Preparing 3 hours
Assembling: 30 minutes
Bake time: 20-30 minutes each batch of choux buns
Cook time: 15 minutes
For Choux Buns
60 g unsalted butter
¼ tsp salt
1 tsp caster sugar
120 ml of water
40 g plain flour
45 g bread flour
2 eggs
Choux BunsChoux Buns
Place the butter, water, salt and sugar in a pot and heat on medium heat until butter melts, salt and pepper dissolve.Remove from the heat and pour the flour into the mixture. Stir vigorously and return to the heat. Stir for 1 min to get it dried and until the pate forms a film on the bottom of the pot.
Transfer the pastry to a bowl of the stand mixer and mix on low speed to remove the heat from the pastry. Add one egg and mix until combine well. Then add the next egg and mix until the pastry becomes shiny and form V letter when it drops from the mixer attachment or a spatula. Preheat the oven to 180C. Line a baking tray with baking paper.
Transfer the pastry to a piping bag and pipe small balls on the baking tray. Bake 25 minutes until balls are dry inside and golden brown on outside. Remove from the oven and let the cool.
For Bean Hummus
1 can  butter bean
3 garlic cloves, roughly chopped
1 tbsp. light tahini paste
2 tbsp lemon juice
1 tsp salt
1 tbsp olive oil
3 tbsp cold water

Add butter beanAdd light tahiniAdd saltAdd lemon juiceAdd chopped garlicAdd waterMix well all ingredientsTransfer to a bowl

Place all ingredients in the food processor and mix well. Add the cold water. Add more water to adjust the consistency and remove the lumps. Transfer to a glass bowl and refrigerate until used.
For the Filling:
1 medium courgette
20 cm piece of polish kielbasa
1 tbsp cooking oil
Cut the courgettesCut kilebasa into small cubesFry the courgettesFry kilebasa
Cut the courgette and kielbasa in small cubes. Add the oil to a frying pan and fry the courgette until lightly brown. Fry kilebasa until lightly brown on a frying pan.
3 tbsp harrisa paste
Add harissa and combine well
Transfer the courgette and kielbasa to a small bowl or a container, add harissa and combine well.
Cut off the top of each bunFill each bun with the courgette and kielbasa
Cut the tops of the choux buns, make a well in each bun and fill with the courgettes and kielbasa filling.
Pipe the hummus on the top of each bunTop each bun with a cap
Tranfer the hummus to a piping bag and pipe on top of each bun. Top with the choux buns tops. Arrange on a serving plate.
The photos take in the showroom of Laurence Pidgeon Design by courtesy of the owner Laurence Pidgeon

Savoury Choux Buns with Courgettes Kielbasa and Bean Hummus Polly Eats LondonSavoury Choux Buns with Courgettes Kielbasa and Bean Hummus Polly Eats LondonSavoury Choux Buns with Courgettes Kielbasa and Bean Hummus Polly Eats London

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