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Ham Mousse Puffs

Prep Time:

10 mins.

Yield:

24 servings

Turn deli ham into a delightfully delicate hors d’oeuvre in no time at all with help from Blue Plate® Mayonnaise. Swans Down Pâte à Choux puffs can be baked ahead of time and frozen, ready to be stuffed with this delicious mousse when it’s party time.

Ingredients

  • 4 ounces cream cheese, softened
  • 1/4 cup Blue Plate® Mayonnaise
  • 3 tablespoons heavy cream
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons Creole mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/2 pound deli ham, roughly chopped
  • 3 tablespoons chopped green onions
  • 24 freshly baked Pâte à Choux puffs

Directions

  1. Combine cream cheese, mayonnaise, heavy cream, lemon juice, Creole mustard, salt and cayenne pepper in the bowl of a food processor and process until smooth.
  2. Add ham and process until smooth. Scrape down sides of bowl, add green onions and process until smooth. Adjust seasoning to taste.
  3. Transfer mousse to a pastry bag fitted with a plain tip and refrigerate until ready to use. (Mousse can be stored in refrigerator for up to 24 hours.)
  4. To assemble puffs, slice each puff in half, pipe the mousse onto each bottom half, replace tops and serve.

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