Cheese Puffs
User Reviews
5
Cheese Puffs
Description
The recipe combines a classic choux pastry made by boiling water, salt, sugar, and butter, then stirring in flour and incorporating eggs gradually to form a smooth dough. Pecorino romano cheese is added into the dough for a savory note. The dough is piped onto parchment-lined sheets and baked at a high temperature to create puffed shells with crisp exteriors and hollow interiors. After baking, poking holes allows steam to escape and prevents sogginess.
The filling blends goat cheese, cream cheese, minced parsley, cream, lemon juice, garlic, salt, and freshly ground black pepper until smooth and pipeable. This cheese mixture is piped into the cooled pastry shells, offering a tangy and creamy contrast to the delicate pastry.
Cheese Puffs are ideal for serving as appetizers or party snacks, and they can be made ahead by preparing shells in advance, freezing, and reheating to restore crispness. Careful flour measurement and proper baking technique ensure a successful puff with the desired texture.
Tools such as a large star piping tip can help shape the dough consistently, though alternatives can work. The filling can be made one to two days ahead and adjusted with cream to achieve the right consistency for piping.
Ingredients
For the Choux
- 1 cup all-purpose flour 120g
- 1 cup water 240mL
- 1/2 tsp salt
- 1/2 tsp sugar
- 8 tbsp butter 113g, unsalted
- 4 egg Plus an extra for egg wash
- 3 tbsp pecorino romano
For the Filling
- 12 oz goat cheese room temperature
- 1/3 cup parsley minced
- 4 oz cream cheese
- 1/2 cup cream
- 2 tbsp lemon juice
- 1 tbsp garlic minced
- 1/2 tsp salt to taste
- 1/2 tsp black pepper to taste, freshly ground
Instructions
For the Filling
- In a medium bowl, beat together all of the ingredients until combined and smooth. You may adjust the amount of cream as some brands of goats' cheese are smoother than others. The filling should be pipable but not runny. You may make the filling a day or two in advance and refrigerate. Add more cream if needed to thin the mixture out if needed.
For the Pastry
- Preheat the oven to 425 degrees. Line a sheet pan with parchment paper.
- In a medium saucepan bring the water, salt, sugar and butter to a rolling boil.
- When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return to the heat and cook, stirring for about 30 seconds.
- Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 4 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl.
- Pipe 1 to 1.5 inch dollops onto the parchment paper-lined baking sheet. Tap down the points with a wet finger. Brush lightly with an egg wash and then sprinkle with the Pecorino Romano.
- Bake at 425F for 15 minutes. Or until golden brown. If your puffs need additional time, lower oven temp to 375F. Pierce the bottoms with a skewer and allow to cool upside down.
- Once cooled, poke a hole into the bottom of each puff and then pipe in the filling.
Notes
- Measure flour accurately with a scale or fluff and level method to prevent a dense dough.
- Poke the baked puffs several times to release steam and keep shells from getting soggy.
- A large star piping tip helps control dough expansion, but a round tip or bag snip also works.
- Shells can be prepared in advance, frozen airtight, then reheated at 300°F for 10 minutes to regain crispness.
- The filling can be made 1-2 days ahead and thinned with cream if necessary for piping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60puffs
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 72kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 1.7g | 3% |
| Fat | 4.7g | 7% |
| Saturated Fat | 2.7g | 14% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1.3g | 7% |
| Cholesterol | 41mg | 14% |
| Sodium | 39mg | 2% |
| Potassium | 19mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 1.5g | 3% |
| Vitamin A | 170IU | 3% |
| Calcium | 5mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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