goat 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

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The most viewed goat cheese puffs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cheese Puffs

The most viewed goat cheese puffs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine