When entertaining a diplomat from the Delta Quadrant, it’s important to have their local dishes on hand. Luckily, Neelix never disappoints, and in this case manages to churn out some algae puffs for the visiting Enaran diplomat (Voyager: Remember).
Before you are too horrified by the notion of algae puffs, let me remind you that seaweed is a form of algae, and definitely works well in this recipe. The ‘puffs’ are choux pastry with the seaweed mixed in. While they don’t puff quite as much as they would without the seaweed, they still make a delicious and airy snack - perfect for any passing diplomat!
Replicate your own
(Makes 18-24 individual puffs)
(Based on the cheese puff recipe at Simply Recipes)
4 ounces / 1 stick / 115g butter
1 cup water
1 cup plain flour
35g dried seaweed, in small flakes or powdered
Preheat the oven to 425°F / 220°C.
In a medium saucepan, add the water and butter, and heat until the butter is melted and the mixture is at a boil. Reduce the heat and add the flour, stirring briskly.
Continue to stir as the mixture forms a ball and pulls away from the sides of the saucepan. Remove from the heat and let it cool for a few minutes, stirring occasionally to release more heat - you don’t want to cook the eggs when you add them!
Add the eggs in one by one. The mixture will look like it separates each time you add an egg, but stir well and it will come back together. When it is smooth and sticky, it’s ready. Add the seaweed, stirring well to incorporate it.
On a baking tray lined with baking paper, spoon out small-medium balls of the mixture. Make sure you leave enough room between them as they will puff up considerably when baked.
Place the tray in the oven and cook for 10 minutes. Reduce the oven to 350°F / 180°C and cook for a further 15-20 minutes, until the balls have puffed up and have started to brown on top.
Serve to whatever visiting dignitary happens to be passing by!
- I bought flaked dried seaweed and then pulverised them further in a spice grinder. You could also bash them in a mortar and pestle to break the pieces up.
- Make sure you use baking paper or a slilicone baking sheet to cook the puffs on - do not grease a baking tray with butter as the butter will seep into the puffs
- If you don’t have any seaweed on hand, you can of course turn these into cheese puffs by substituting cheese in the place of the seaweed (I would suggest adding more cheese to taste).