A few nice buttons of chanterelle conserveyou can use this recipe here
Preheat the oven to 325. In a 2 qt sauce pot, saute the trumpets in the butter for 3-4 minutes until wilted, season with salt, add the water and then puree the mixture in a high speed blender.
Pour the black trumpet-water mixture back into the pan, bring to a boil, and add the flour all at once, stirring with a wooded spoon to incorporate.
Reduce the heat and continue cooking the mixture for 5 mintues, stirring occasionally The mixture should form a soft dough and pull away from the sides of the pan.
Transfer the dough to the bowl of a stand mixer and mix on low speed with the paddle attachment. Start adding the eggs, one at a time, waiting for each egg to be incorporated into the dough before adding the next.
When All the eggs have been added, add the parmesan cheese. Transfer the dough to a piping bag and pipe small balls the circumference of a half dollar onto a cookie sheet lined with parchment.
Bake the pate a choux balls for 30 minutes, rotating the cookie sheet occasionally. when the bouchées have doubled in size and are lightly brown, transfer them to a warm place, preferably an warm oven with the heat turned off or on a warming setting. Allow the bouchées to rest in the warm over for another 15 minutes, to make sure that they hold their shape and become hollow on the inside.
When the bouchées are hollow and crisp, remove them from the oven and cool. From here they can be frozen, or sliced and filled with a spread or filling and served within a day or two. The bouchées may also be frozen.
Finishing and serving
Slice each bouchee in half, leaving a portion of the back attached so that the top doesn't fall off.
Fill each bouchee with a tablespoon of the chanterelle-cheese mixture, garnish each bouchee with a pickled chanterelle and serve.
Adapted from a pate a choux recipe in the Joy Of Cooking. See my recipe for chanterelle conserve here.