Savory Cheese Puffs Standard Cream Puffs Recipes

SAVORY PROFITEROLES

Steps:

• Put water, butter, and salt in a pot and boil briefly or melt butter. Pour flour all at once (!) into the hot liquid. Stir with a (wooden) spoon until large dough ball forms and a thin white layer appears on the bottom of the pot; the "burning off" takes about 1 minute. Remove the saucepan from the heat and let cool slightly until the dough dumpling is lukewarm.
• Beat the eggs. Using a hand mixer, gradually stir one part of the egg mixture (never all at once) into the cooled dough dumpling. The dough should have the consistency of a sponge, i.e. it should not be too fluid. If in doubt, do not use the entire egg mixture, but leave some. Stir the baking powder into the choux pastry at the end.
• Preheat the oven to 380°F/190°C. Cover a baking sheet with baking paper. Using a piping bag, pipe large dots (or other shapes as desired) of the dough onto the baking sheet. Leave enough space because the choux pastry will rise during baking!
• Bake the cream puffs for about 20 minutes in a preheated oven. Do not open the door during this time! Cut lids off the finished profiteroles while they are still hot using scissors or a sharp knife.
• When the profiteroles are completely cool, put the cream cheese in a piping bag and squirt it on top. Alternatively, you can spread the cream with a teaspoon. Decorate with diced peppers and chives.

CREAM PUFF DOUGH

Steps:

• In a saucepan, bring the water with the butter to a boil.
• In a separate small bowl, mix the flour and the corn starch, then add both at once to the boiling water.
• Stir for about 1 minute, creating a big lump.
• Remove the saucepan from the stove and add the dough to a mixing bowl.
• Preheat the oven to 200°C/390°F.
• Mix for about a minute or two, then add one egg and continue to mix.
• When the dough is smooth, add the second egg and mix again until smooth.
• If the dough has a good consistency for piping, continue with the next step. If the dough is too firm, beat a third egg and add some of it to the dough and mix until you have a good piping consistency that keeps its shape.
• Add the baking powder and mix well.
• Fill the dough into a piping bag with a star-shaped or round tip.
• On a prepared baking sheet, pipe about 20 little round shapes or fewer oval shapes.
• Bake at 200°C/390°F for about 20 minutes.
• Cut the puffs open as soon as you can touch them, then let cool completely.
• Fill the Puff Pastries with the filling of your liking and serve fresh.

CHEESE PUFFS (GOUGERES)

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment. Set aside.
• In a saucepan, combine 1/2 cup water with the milk, butter, sugar and salt and stir over low heat until the sugar, butter and salt have melted. Raise the heat to medium and bring to a healthy simmer.
• Take from the heat and immediately add the flour. Stir with a wooden spoon until the mixture thickens, is smooth and no flour lumps remain. Return to the heat and cook, stirring, until a film forms on the bottom of the pan. Continue stirring, careful not to scrape up the film, for a minute or two more.
• Transfer the mixture (panade) to a food processor. Mix for a minute to dissipate the heat. Add the eggs one at a time with the processor running. Pay attention to the consistency of the paste. It should be smooth and shiny, so you may only need 3 of the eggs. Stir in the cheese.
• Using a small cookie scoop, scoop generous mounds onto the parchment-lined baking sheets, spacing them an inch apart. Place in the oven, immediately reduce the heat to 375 degrees F and bake for 20 to 25 minutes, or until the cheese puffs are golden brown.

CREAM PUFFS

Steps:

• To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. 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 the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
• Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping 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. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
• Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
• To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.
• Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. You can fill them with anything.

SAVORY CHEESE PUFFS !!! STANDARD CREAM PUFFS!!!

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Boil first 4 ingredients over medium to high heat. Beat in the flour until the mixture sticks together and forms a ball. Remove from heat.
• 3. Use an electric mixer in the pan (high speed). Beating well after each addition: add the eggs one at a time. It should be cooled and smooth. At this point add the sharp cheddar cheese mixing in well.
• 4. On parchment lined cookie sheet: Drop by spoonfuls the desired size you want your puffs to be (I use 1-1/2 teaspoons to 1 Tablespoon to make appetizers. You can smooth and round off the tops by slightly dampening your fingers for a more uniform look. Space about 2 inches apart.
• 5. Bake for 25 - 30 minutes depending on your oven. Cool on wire rack.
• 6. When puffs are cooled, slice across about 2/3 of the way up. Using a small spoon... scoop out any dough that is in the center of the puffs to make room for fillings.
• 7. Put your favorite savory fillings in. Over fill slightly and put the "lid" back on.
• 8. **** These are so pretty on a platter. Especially if you make differnt fillings. **** The same goes for the sweet version. **** Follow the same instructions for the sweet version of the cream puff shells.

CHEESE PUFFS

Steps:

• Melt cream cheese and cheddar cheese, and butter in the microwave or in top of a double boiler.
• Remove; fold in beaten egg whites.
• Dip the bread cubes in the mixture to coat.
• Place on baking sheet; cover with plastic wrap.
• Chill overnight (the coated bread cubes can also be frozen for later baking).
• Remove from the fridge, remove plastic wrap.
• Bake at 375 degrees for 10-12 minute, or until brown.
• These puffs freeze well after baking.

BASIC CHEESE PUFFS

Steps:

• Preheat the oven to 425 degrees. Place the butter, salt and water in a pan. Bring to a boil.
• Sift the flour onto a sheet of waxed paper, then, off the heat, add it all to the butter and water mixture and stir it in very quickly to form a thick paste that leaves the sides of the pan clean.
• Return the pan to the heat and beat the mixture with a wooden spoon for 1 minute to dry it. Remove the pan from heat and cool for 5 minutes.
• Beat in the eggs and yolk, one at a time, then add the mustard, cayenne pepper and grated cheese. (I didn't have dry mustard so I used 1 teaspoon grainy, brown mustard. I also used a dash more cayenne for an extra bite.).
• Place teaspoonfuls of the mixture onto a nonstick baking sheet and bake for 10 minutes. Lower the oven temperature to 350 degrees and cook for 15 minutes, until golden brown. Cool on a wire rack and serve cold.

CREAM PUFFS SAVORY

Steps:

• 1. Preheat oven to 400 degrees. In a medium saucepan, melt butter and be careful not to burn. Add salt and beer and bring to a boil. Remove from heat.
• 2. Add the flour all at once, and stir stir stir until it forms a ball and flour is completely mixed in. I have found that the Kitchen aid works well for this recipe using the plastic coated paddle. A wooden spoon can also be used.
• 3. Using a plastic paddle or wooden spoon, add one egg at a time beating until it is completely mixed in. Add one egg at a time and mix very well each time. (good work out if you are using the wooden spoon!) The dough will appear to be kind of sticky, but it is fine.
• 4. Using a teaspoon, drop a teaspoon of the dough onto a parchment lined cookie sheet. These lil guys grow so give them 3 inches apart when dropping them onto your baking sheets.
• 5. Bake at 400 degrees for about 30 minutes, until golden brown. Cool completely. Cut each top almost all the way off, leaving a small "hinge" to hold it together.
• 6. These freeze well! Make up a batch to have on hand, unfilled. Then de-thaw them and fill them with your favorite spreads or anything savory that you like. If frozen, de-thaw them completely before stuffing.
• 7. A favorite of mine, is an artichoke spread which I will post as well. This spread is awesome with these puffs. It is also great just on crackers or as a dip.
• 8. My Artichoke filling can be found here: https://www.justapinch.com/recipes/appetizer/appetizer-vegetable-appetizer/artichoke-spread-filling-dip.html?co=a&cpage=1&drawer=notification-1&t=1386898813#comment1393812

HERBED CHEESE PUFFS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
• In a medium bowl, mix together Parmesan cheese, Romano cheese, mayonnaise, basil, oregano, green onions and garlic.
• Separate each unbaked biscuit vertically into 3 pieces. Spread 1 tablespoon cheese mixture on each piece.
• Arrange pieces in a single layer on baking sheet. Bake in the preheated oven 10 to 12 minutes, or until puffed and golden brown. Serve warm!

HAM AND CHEESE CREAM PUFFS

Steps:

• In a small bowl, beat the cream cheese, mayonnaise and milk until blended. Stir in the ham, cheese, pepper, chives, parsley and garlic. Cover and refrigerate until ready to use., In a large saucepan, bring the water, butter, seasoned salt, garlic powder and onion powder to a boil. Add flour all at once and stir until a smooth ball forms., Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in the cheese, parsley and chives., Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , Just before serving, fill cream puffs with ham mixture. Sprinkle with additional parsley and chives.

SAVORY VEGETARIAN CREAM PUFFS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet or baking stone with a silicone liner or parchment paper.
• Place water, butter, sugar, and salt in a saucepan over medium-high heat. Cook, stirring occasionally, until mixture is melted and dissolved, about 5 minutes. Reduce heat to medium. Add flour all at once and cook, stirring vigorously, until a ball of dough forms and pulls away from the sides of the pan, 15 to 30 seconds.
• Transfer dough to the bowl of a stand mixer fitted with a paddle attachment. Let cool, about 5 minutes. Add eggs one at a time, beating on medium-low speed after each addition, until batter is smooth and shiny, about 5 minutes.
• Transfer batter to a pastry bag fitted with a large round tip. Pipe the batter into 2-inch mounds by squeezing close to the sheet and slowly pulling up.
• Increase oven temperature to 450 degrees F (230 degrees C).
• Bake in the preheated oven until puffy, about 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until shells are crispy and set, 13 to 15 minutes more.
• Place goat cheese, dill, and salt in a stand mixer fitted with a whisk attachment. Mix until filling is creamy and smooth, 2 to 3 minutes. Transfer to a pastry bag fitted with a small round tip. Pipe filling into the bottom of each shell until filled.

CREAM CHEESE PUFF PASTRIES

Steps:

• Heat oven to 400°F.
• Unfold pastry sheet onto cutting board; cut into 12 squares. Press 1 pastry square onto bottom and up side of each of 12 muffin pan cups sprayed with cooking spray.
• Bake 15 to 20 min. or until pastry cups are puffed and golden brown. Meanwhile, mix cream cheese and mozzarella until blended.
• Use rounded handle of wooden spoon to press hole into center of each pastry puff, being careful to not press through to bottom of cup. Fill each hole with 1 tsp. pasta sauce and about 1 Tbsp. cream cheese mixture.
• Bake 7 to 10 min. or until filling is heated through. Sprinkle with remaining ingredients.

CREAM PUFFS

Steps:

• Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
• On ungreased cookie sheet, drop dough by slightly less than 1/4 cupfuls about 3 inches apart. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
• Make one of the fillings (directions below). Cut off top third of each puff and pull out any strands of soft dough. Fill puffs with filling; replace tops. Cover; refrigerate until serving. Store covered in refrigerator. Eggnog Fluff Filling: In large bowl, beat pudding mix, milk, rum extract, nutmeg and ginger with electric mixer on low speed until well blended. Add whipping cream; beat on high speed 1 to 2 minutes or until soft peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 3 hours. Just before serving, sprinkle with powdered sugar or brush tops with light corn syrup and sprinkle with colored sugar or nonpareils. Peppermint Whipped Cream Filling: In large bowl, beat ingredients with electric mixer on high speed until stiff peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 4 hours.