Savory Vegetarian Cream Puffs Recipes
CREAM PUFFS SAVORY
This is another recipe that I have tweaked over the years to get them just right. These puffs are savory, not sweet. There is no cream in them, so maybe cream puff is the wrong word for these delectable nibbles! Perhaps Vol-au-vents is a better descriptor, but whatever you call them, you can be sure they will be gone fast! What...
Provided by Deb Crane
Categories Other Appetizers
Number Of Ingredients 5
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
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