Beef Choux Buns with Horseradish

Light, golden choux pastry filled with tender slices of beef, peppery rocket, and a sharp horseradish cream. Elegant yet playful, these little canapés bring together French technique and bold flavours — perfect for entertaining, whether at a dinner party or a casual gathering.

Prep Time: 30 minutes

Total Time: 1 hour (including baking and cooling)

Makes: Approx. 20 buns

Ingredients

• For the Choux Pastry

• ½ cup (120 ml) water

• ½ cup (120 ml) milk

• ½ cup (115 g) unsalted butter, cubed

• 1 tsp sugar

• 1 cup (125 g) all-purpose flour

• 4 large eggs, lightly beaten

• Pinch of salt

For the Filling

• 250 g (9 oz) good-quality steak (sirloin or fillet), cooked medium-rare and thinly sliced

• 2 cups fresh rocket (arugula)

• Olive oil, for drizzling

• Sea salt & black pepper

• For the Horseradish Cream

• ½ cup (120 ml) crème fraîche or sour cream

• 2 tbsp prepared horseradish (more to taste)

• 1 tsp lemon juice

• Pinch of salt

Method

Make the Choux Pastry

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

• In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat.

• Remove from heat, add flour all at once, and stir vigorously until the mixture pulls away from the sides and forms a ball.

• Return to low heat and cook 1–2 minutes to dry the dough slightly.

• Transfer to a mixing bowl and cool 5 minutes.

• Beat in eggs gradually, mixing well after each addition, until smooth, glossy, and pipeable.

• Pipe 1-inch (2.5 cm) rounds onto the tray. Smooth tops with a wet finger.

• Bake 25–30 minutes until puffed and golden. Turn off oven, crack the door, and rest 5 minutes. Cool completely.

Prepare the Horseradish Cream

• Whisk together crème fraîche, horseradish, lemon juice, and salt. Adjust seasoning to taste. Chill until ready to use.

Assemble

• Slice each choux puff in half horizontally.

• Layer with rocket, a slice of steak, and a drizzle of olive oil.

• Top with horseradish cream and season with salt and pepper.

• Replace pastry lids and serve immediately.

Variations

• Vegetarian: Swap peas for corn or chickpeas, add spinach or kale for greens.

• Meat: Use spiced ground lamb, chicken, or beef in place of the potatoes for a heartier version.

• Canadian Twist: Try a sweet version with apples and a drizzle of maple syrup — like a samosa-meets-apple turnover, perfect for fall.