cheese puffs

Savory puffs filled with creamy goats&#039; cheese flavored by parsley, lemon and garlic. You&#039;ll love this take on classic gougeres! 

Cheese Puffs

all-purpose flour (120 grams)

water (240 milliliters)

tsp salt

tsp sugar

tbsp unsalted butter (113 grams)

eggs (Plus an extra for egg wash)

tbsp pecorino romano

oz goats' cheese (room temperature)

parsley

oz cream cheese

cream

lemon juice

tbsp minced garlic

tsp salt (to taste)

tsp black pepper (to taste)

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&#039; 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 Filling

Preheat the oven to 425 degrees. Line a sheet pan with parchment paper.&nbsp;

In a medium saucepan bring the water, salt, sugar and butter to a rolling boil.&nbsp;

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.&nbsp;

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.&nbsp;

For the Pastry

https://www.youtube.com/watch?v=IU4Ayk-wPek

How to Make Cheese Puffs

Some of my favorite desserts are eclairs and creampuffs. If I ever make some version of them you know I will be eating most of the final product myself. And to be honest I will totally have some of the raw choux too... 😬 Anyhow, for a while now I wanted to make a savory version of a cream puff and fill it with cheese. I LOVED the goats' cheese spread I used in my spiral vegetable tart so I made a pipable version of that as the filling. Creamy goats' cheese, with a zing of lemon, the bite of garlic, salt and pepper for more flavor and minced parsley for color and a bit of extra depth. These were addictively good, like make multiple batches for a party and people will inhale them. If you have any little helpers in the kitchen, piping the dough and making and piping the filling are really easy and would be a fun little assembly line. More photos and full recipe up on preppykitchen.com

How to Make Cheese Puffs

The Keto Cheetos are so much better than the real deal! They are light, crunchy, cheesy and super addictive - and easy to make.

Keto Cheetos Recipe

Cheddar Cheese (shredded and frozen)

Egg Whites

Cream of Tartar

Almond Flour

Salt

Preheat your oven to 150C/300F. Line a large cookie sheet with parchment paper and set aside.

Add the frozen cheddar to your food processor and pulse until it has broken down into small pieces.

Place the egg whites and cream of tartar into your stand mixer and whisk to stiff peaks.

Fold in the cheese, almond flour, and salt.

Gently scoop into a piping bag and pipe 1-inch tubes onto your prepared cookie sheet.

Bake for 30 minutes, until the cheetos are firm to the touch.

Turn the oven off and leave the door slightly ajar to dry the cheetos for 40 minutes.

Remove from the oven and enjoy warm, or allow to cool completely before storing in an airtight container.

https://embed.mediavine.com/videos/chq3ujiwtkghxp7sj5dn

Keto Cheetos are a very easy to make crunchy, cheesy low-carb snack recipe. If you're on a keto diet and a fan of cheese crisps these keto cheetos will have you hooked.

You can buy them but they're much cheaper to make and you can make a bucket load of Keto Popcorn if you like the cheese puffs nicely once dry.&nbsp;

Keto Popcorn - Cheese Puffs

cheddar cheese (sliced)

Cut the cheese into small ¼ inch squares.

Before baking, this recipe must be prepared 24 hrs beforehand

Place on a cookie sheet lined with parchment paper and cover with a clean tea towel (dish towel).&nbsp;

Leave the cheese to dry out for at least 24 hours (you might need to leave it longer if it is humid where you live).

The next day preheat your oven to 200C/390F and bake the cheese for 3-5 minutes until it is puffed up.

Leave to cool for 10 minutes before enjoying.

Did you know that dried cheese pops in the oven just like corn? Try out this Keto popcorn hack and see for yourself!&nbsp;

Keto Popcorn - Puffed Cheese

cheddar

If you use sliced cheddar, cut it into 0.5 inch / 1 cm squares.&nbsp;If you are using a cheddar block, crumble it with your hands to the same size.&nbsp;

Cover the cheese with a muslin / kitchen towel to prevent it getting dusty and let it sit in a warm, dry place for up to 3 days. You want the cheese to be completely hard and dry.&nbsp; &nbsp;

Heat your oven to 200 Celsius / 390 Fahrenheit. Scatter the cheese on a baking tray lined with parchment paper and bake for 4-5 minutes until the cheese pops. To prevent it from popping all over your oven, place a second baking tray closely above the tray.&nbsp;

Recipe video above. Fabulous light-as-air cheesy puffs that are crusty on the outside, hollow and soft on the inside. In France, they&#039;re served as nibbles with pre dinner drinks, as finger food at gatherings and for dunking into soups and stews! (How to pronounce Gougeres)

French Cheese Puffs (Gougeres)

(250 milliliters) water

/ 5.5 tbsp butter (, unsalted,

(150 grams) flour (, plain / all purpose)

tsp salt (, kosher/cooking salt)

nutmeg

black pepper

eggs

Gruyère cheese (, freshly shredded (Note 1))

/ 1/2 cup Gruyere cheese, extra (, freshly shredded (Note 1))

egg yolk (, for brushing)

Preheat the oven to 220°C / 425°F (200°C fan). Lightly grease 2 trays then line with parchment / baking paper.

Place water, butter and salt in a saucepan over medium high heat. Bring to a boil until butter is full melted.

Remove from stove, add flour, salt, pepper and nutmeg. Mix until incorporated.

Return to stove on LOW heat and mix for 1 minute (this dries the mixture out, see video for before/after).

Remove from stove, leave for 2 minutes.

Add 1 egg, mix vigorously until incorporated - batter splits at first, but it always comes together!

Add 3 more eggs, one at a time, mixing until incorporated before adding the next. Good arm workout! (Or use electric beater)

Stir in 2 cups cheese.

Drop 1 tablespoon mounds onto trays (small cookie scoop is ideal, otherwise use a measuring tablespoon and a teaspoon to scrape out. Can make larger - good for dunking!)

Brush with yolk, then top with a pinch of reserved Cheese for topping.

Bake 25 minutes.

Allow to cool for 15 minutes so they become crusty and inside dries out a bit.

Serve warm as pre dinner nibbles, finger food at gatherings, or dunk into soups and stews!

Classic French gougères are light and airy cheese puffs that are made with choux pastry and Gruyère cheese. These golden, crisp appetizers are perfect for any occasion! Make them with this simple recipe!

Traditional Gougères - French Cheese Puffs

(120 milliliters) water

½ cup (120 milliliters) milk

½ cup (115 grams) unsalted butter

salt

(125 grams) all-purpose flour

(100 grams) Gruyère cheese, grated

½ tsp black pepper

Make Choux Pastry

Heat milk, water, butter, and salt. Stir in flour, then add eggs.

Mix in Cheese

Fold in Gruyère cheese, nutmeg, and black pepper.

Pipe &amp; Bake

Pipe onto a baking sheet and bake at 400°F (200°C) for 22-25 minutes.

Serve Warm

Enjoy fresh, or reheat later for a crispy texture!

Gougeres Recipe

water

unsalted butter,

all-purpose flour

ground pepper

gruyere cheese, or 3.5 oz, shredded (plus more - about 1/2 cup for sprinkling on top)

Preheat your oven to 425°F. Line two baking...

Preheat your oven to 425°F. Line two baking sheets with parchment paper or silicone mats.

In a medium saucepan, heat the water, salt,...

In a medium saucepan, heat the water, salt, and butter over medium heat until the mixture is smooth and the butter has melted. Then temporarily remove the pan from the heat and stir in the all-purpose flour. Stir the flour in until it's completely incorporated. Move the pan back to low heat and stir over the heat for a minute and a half, as the mixture pulls away from the sides and bottom of the saucepan.

Let the pate a choux cool for about...

Let the pate a choux cool for about 5 minutes before adding in the eggs, one at a time, mixing well after each egg. Add the nutmeg and ground pepper, then stir. Follow with the cup of shredded cheese and mix until blended in well.

Grab a pastry bag with a 1 inch...

Grab a pastry bag with a 1 inch wide opening, or a freezer bag with the corner snipped to create a 1 inch wide opening, and fill with the pate a choux dough. Pipe out 1 inch wide mounds of the pate a choux onto your baking sheet. Allow about 1 and a half inches of room between each mound. Sprinkle some more shredded cheese on top of each mound.

Bake the gougères for 10 minutes before lowering...

Bake the gougères for 10 minutes before lowering the oven temperature to 375F and baking for another 20 to 25 minutes, or until they're puffed up and a rich golden color. Do not open the oven until you're sure they're ready (at least until about the 15 minute mark, if your oven bakes pretty fast) or else they can deflate. Turn off the oven, then pierce each with the tip of a sharp knife to let out steam. Leave them in the oven once they’re done with the oven turned off and the door slightly open for another 15 minutes.

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