Flambeed Malpeque Oysters in Choux Buns

Yield: 6 servings
Preparation is medium
Preparation time is 1 hour

Ingredients

• 12 oysters
• 2 shallots, diced
• 2 tablespoons butter (30 millilitres)
• 1 tablespoon chopped tarragon (15 millilitres)
• ½ cup peppered vodka (125 millilitres)
• For the choux buns:
• 60 grams unsalted butter (2 ounces)
• 75 grams flour (2 ½ ounces)
• pinch of salt
• 3 eggs
• 125 millilitres water (4 fluid ounces)

Directions

1. Preheat the oven to 400 degrees Fahrenheit
2. For the choux buns, put the water in a pan over a low heat. Add the butter to melt and once melted, increase the heat to bring the water to a boil. Turn off the heat immediately so that none of the water evaporates.
3. Sift the flour and salt onto a sheet of greaseproof paper. Add the flour to the water-butter mix and stir in thoroughly. Turn on a moderate heat to expel moisture. Continue to stir until the dough forms a solid mass that comes away from the sides of the pan.
4. Take the dough off the heat and cool for a minute. Add the eggs one by one and beat to incorporate thoroughly. Beat in the eggs one by one.
5. Using a piping bag, pipe the pastry onto a lightly greased baking sheet covered in greaseproof paper, leaving good space between each one. Bake in the oven for 15 minutes before removing. Puncture a hole in each choux bun and return to the oven for a further 10 minutes. Turn down the heat to 375 degrees Fahrenheit.
6. Remove the buns from the oven and set aside to cool. Shuck the oysters. Put the butter in a pan to heat, sauté the shallots. Add the oysters, toss a couple of times and flambee with the vodka.
7. Cut the top off each choux bun. Remove the oysters from the pan and put one in each choux bun. Drizzle any shallots and liquid into each one. Serve immediately.