The Pitons, St. Lucia

1 c. water
6 T. butter
1 tsp. salt
1/8 tsp. pepper
Pinch of nutmeg
1 c. flour (can be gluten free)
4 eggs
1 egg beaten with ½ tsp. water

Bring water to boil with the butter and seasonings and boil until the butter has melted.  Remove from heat and pour in all the flour all at once.  Beat vigorously with a wooden spatula for several seconds to blend thoroughly.  Then beat over moderately high heat for 1 to 2 minutes until mixture leaves the sides of the pan and the spoon, forms a mass, and begins to film the bottom of the pan.  Remove saucepan from heat and make a well in the center of the paste.  Break an egg into the center of the well and beat it into the paste until absorbed.  Repeat with the remaining eggs.  Continue beating until all is well blended and smooth.  Preheat oven to 425 degrees F.  Line two baking sheets with Silpats.  Spoon the paste onto the baking sheets into circular mounds 1” in diameter and ½” high, spaced 2” apart.  Brush each mound with beaten egg, flattening each mound slightly.  Bake for 20 minutes.  Remove from the oven and pierce the side of each puff with a sharp knife.  Return to turned-off oven and leave the door ajar for 10 minutes.  Cool the puffs on a rack.  To fill, slice off top horizontally with a serrated knife.  Fill each puff with about 2 tsp. of filling, replace top.

2  cans (6 oz. drained weight) pitted black olives
8 oz. cream cheese (room temperature)
2 oz. shallot and chive boursin (room temperature)

Drain black olives, retaining ¼ c. liquid.  Put olives and liquid in blender and puree.  Beat cream cheese and boursin together in electric mixer.  Add black olive puree and beat until thoroughly blended.  Chill before filling puffs.

Sun-dried Tomatoes and Boursin Filling

10.4 oz. garlic and fine herb boursin (room temperature)
5 oz. sun-dried tomatoes packed in oil

Drain and dice sun-dried tomatoes into ¼” cubes.  Stir into boursin.  Chill before filling puffs.

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