We called these "choux-mi" sliders since in Vietnamese
banh refers to any kind of bread, and pâté à choux is the specific type we used for the savory portion of our Gastronomy Northwest event. Preparing 400 samples of the little devils was quite enough to do without trying to document it all, so we scheduled the leftovers for a little photoshoot after scouring the kitchen. We might have gone a little crazy, which under the circumstances I'd consider justified.
It's important, when making miniature sliders, to include a variety colors for visual interest, to tilt the tops at rakish angles, and to always,
always make choux puns. If you follow these instructions, I guarantee that your success will be a choux in at your next party.
Choux-Mi: An Instruction Manual
all photographs to follow, save the last, silliest one, by jen
| 1. Ignore the fact that your choux look like cute little snails. |
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| 2. Slice them heartlessly in half. |
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| 3. Smear them heartily with leek-miso butter. |
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| 4. Stuff them to the gills with sautéed shiitake-leek miso filling. |
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| 5. Or miso-and-beer marinated pulled pork. |
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| 6. Top with pickled carrot hair and a pickled radish cap. |
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| 7. Hurriedly add a garnish of carrot tops, because they need green and you forgot to buy cilantro and half your team hates it anyway. Tilt hats at rakish angles. |
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| 8. Take comment about 'decorator snails' to silly extremes. |
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| 9. Devour while unabashedly making alien spaceship sounds. |
