Mimosa eggs on choux pastry bases recipe
Ferrandi Paris has been teaching its talented students the art of French cuisine for more than 100 years – and now, with its latest cookbook, the renowned culinary school is bringing the magic of French charcuterie to homes around the world. Packed with recipes that go beyond your standard grazing board, Charcuterie: Pâtés, Terrines, Savory Pies is brimming with modern takes on retro classics.
These mimosa eggs – not to be confused with the classic brunch cocktail – are the French bistro version of classic devilled eggs. Served piped onto a round choux pastry base, they're the perfect starter or nibble with drinks. They'll also keep in the fridge for up to one day, so you can make them in advance.
Please note: You will need six 8 cm (3 in) baking rings for this recipe.
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Ingredients
For the choux pastry bases- 112 ml water
- 112 ml whole milk
- 115 g butter
- 1.5 tsp caster sugar
- 0.8 tsp salt
- 140 g plain flour
- 4 eggs, lightly beaten
- 9 eggs
- 1 tsp white vinegar
- 50 g mayonnaise
- 1 pinch salt and ground white pepper, to taste
- 4 eggs
- 150 g mayonnaise
- 1 handful chives, chopped
- 1 pinch salt and ground white pepper, to taste
- 2 hard-boiled egg yolks, pressed through a fine-mesh sieve
- 4 egg whites, cooked and cut into 1 cm rounds
- 1 handful green clover leaves
- 1 handful coriander micro cress
Details
- Cuisine: French
- Recipe Type: Starter
- Difficulty: Medium
- Preparation Time: 45 mins
- Cooking Time: 30 mins
- Serves: 6
Step-by-step
For the choux pastry bases
- Preheat the oven to 170°C/150°C fan/340°F/gas mark 3 and line a baking sheet with a micro-perforated silicone baking mat. Place the baking rings on top and line the sides with silicone strips.
- Heat the water, milk, butter, sugar and salt in a saucepan until the butter melts.
- Bring to a fast boil, remove from the heat, and add all the flour at once. Beat vigorously with a spatula until smooth.
- Return the saucepan to a low heat and stir constantly for 2 minutes to dry out the mixture.
- Let cool, then gradually beat in the beaten eggs until smooth and glossy.
- Spoon into a pastry bag without a tip and carefully pipe out the choux pastry dough, dividing it equally between the six rings. Place a second perforated mat on top, textured side down, and set a weighted baking sheet on top.
- Bake for 30 minutes, until the choux pastry is golden brown. Remove the rings and pierce a small hole in the centre of each pastry base to let steam escape. Let cool on a wire rack.
For the mimosa topping
- Hard-boil the eggs for 10 minutes in a saucepan with water and the vinegar. Drain and plunge into ice water to cool.
- Peel the eggs and cut them in half lengthwise.
- Reserve the whites for the egg mayonnaise and press the yolks through the fine-mesh sieve.
- Combine with the mayonnaise, season with salt and pepper, and transfer to a pastry bag with a star tip. Chill until ready to assemble.
For the egg mayonnaise filling
- Hard-boil the eggs for 10 minutes in a saucepan, as for the mimosa topping. Drain and plunge into ice water to cool.
- When the eggs are cold, peel and chop them finely along with the reserved egg whites from the mimosa topping.
- Stir in the mayonnaise and chives, season with salt and pepper, and transfer to a pastry bag with a plain tip. Chill until ready to assemble.
Assembling the dish
- Pierce holes in each pastry base and pipe in the egg mayonnaise filling. Pipe an attractive swirl of mimosa topping over each one and arrange the garnishes over the top.
Recipe adapted from Charcuterie: Pâtés, Terrines, Savory Pies by Ferrandi Paris (Flammarion, 2023). Photography by Rina Nurra.
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