Savory Cheese Puffs Standard Cream Puffs Food

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.

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 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

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.

SOUR CREAM CHEESE PUFFS

Steps:

• In a small bowl, beat the cream cheese, sour cream, red pepper, onion, lemon juice, dill and pepper until blended. , Cut each biscuit in half horizontally; press into greased miniature muffin cups. Place a rounded tablespoonful of cream cheese mixture in each cup. , Bake at 375° for 14-16 minutes or until golden brown. Sprinkle with cilantro. Serve warm.

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.