I LOVED the goats’ cheese spread I used in my spiral vegetable tart so I made a pipable version of that as the filling for these cheese puffs. Creamy goats’ cheese, a zing of lemon, a bit of garlic, salt and pepper for more flavor, and minced parsley (for color and a bit of extra depth) make these cheese puffs addictively good!
What You’ll Need for This Recipe
Minced Parsley: I usually just use parsley (I prefer the Italian flat leafed variety) but you can use fresh dill, chives, chervil, fried sage or any of your favorite herbs in this.
Pecorino Romano: You can sub in parmesan if preferred. You’ll want small crumbles, not big flakes.
Cream: You can definitely use half in half or some whole milk instead but watch out for the consistency, you’ll most likely use less of these than the cream.
How to Make Cheese Puffs
1. Start by making the choux. Set oven to 425F then add the water, sugar, salt and butter to a heavy medium-sized pot and measure out a cup of flour.
2. Place over medium-high heat and stir until the butter is dissolved. Once the mixture comes to a rolling boil remove from heat and dump the flour in then stir hard for about 30-60 seconds, the flour will be fully mixed in and form a big clump.
3. Place the pot back on heat while continuing to stir for about 30 seconds. The choux will pull away from the pot and form a ball.
4. Dump the mixture into your stand mixer fitted with a paddle attachment and run on low for a bit to help cool it down then add three eggs one at a time while mixing on a medium speed. Scrape the bowl down and mix once more. If the mixture is not glossy and gently falling from the paddle then you’ll need to add some more egg. Lightly beat an egg in a bowl and drizzle in while mixing until the consistency of the choux is correct.
5. Transfer the choux to a piping bag fitted with a larger round tip like a 809. Pipe small one inch to one and a half inch dollops onto baking sheets lined with parchment paper. Tap the points down using a damp finger.
6. Brush the dollops with an egg wash then sprinkle with Pecorino Romano. Bake at 425F for about 15 minutes. The puffs should be golden brown when they come out of the oven. Watch them carefully because they go from under-cooked to perfect to burnt quickly. If your puffs need some more time reduce temp to 375F and bake until golden. Poke a hole in the bottom and leave upside down to cool, this will let the steam escape and keep them crisp.
7. While the puffs are baking, combine the the minced garlic and lemon juice in a large bowl for about 10 minutes and then add the goat cheese, cream cheese, cream, and parsley. Mix until combined then add salt and pepper to taste. You can drizzle in more cream to soften it into a more pipable consistency.
8. Transfer the cheese mixture to a piping bag fitted with a small star tip and then poke a hole in the bottom of each puff to fill. These are best if served when filled the day of but they’re still delicious the next day, just make sure to refrigerate.
Pro Tips for this Recipe
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- After baking make sure to give your puffs several pokes. This will allow steam to escape and prevent your eclairs from getting soggy.
- Using a large star tip (869) to pipe the choux helps control the expansion of the dough during baking but you can use a large round tip or just snip the end off of a piping bag.
- You can make the shells in advance for a super-quick appetizer. Freeze in an airtight container and thaw on a wire rack then bake at 300F for 10 minutes to crisp them back up.
Frequently Asked Questions
Can You Make These in Advance?
The cheese puff filling can be made three days in advance and kept in the refrigerator while the choux puffs can be made a day ahead. You can store your assembled cheese puffs overnight in the refrigerator but they are at their very best if made the day of.
How do you know when the puffs are done?
They will be puffed up, golden and feel firm, light and hollow when picked up.
Can you freeze them?
You can freeze unfilled puffs, just store in an airtight container and make sure not to add any filling until defrosted and ready to serve.
What can I add to the filling?
These cheese puffs are delicious but you can definitely personalize the recipe with herbs you love, chopped olives, minced sautéed mushrooms, or even crumbled bacon.
If you love this recipe try these out!
If you’ve tried this Cheese Puffs recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Cheese Puffs
Ingredients
For the Choux
- 1 cup all-purpose flour 120g
- 1 cup water 240mL
- 1/2 tsp salt
- 1/2 tsp sugar
- 8 tbsp unsalted butter 113g
- 4 eggs Plus an extra for egg wash
- 3 tbsp pecorino romano
For the Filling
- 12 oz goats' cheese room temperature
- 1/3 cup minced parsley
- 4 oz cream cheese
- 1/2 cup cream
- 2 tbsp lemon juice
- 1 tbsp minced garlic
- 1/2 tsp salt to taste
- 1/2 tsp freshly ground black pepper to taste
Instructions
For the Filling
- 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' 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 Pastry
- Preheat the oven to 425 degrees. Line a sheet pan with parchment paper.
- In a medium saucepan bring the water, salt, sugar and butter to a rolling boil.
- 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.
- 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.
Video
Notes
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- After baking make sure to give your puffs several pokes. This will allow steam to escape and prevent your eclairs from getting soggy.
- Using a large star tip (869) to pipe the choux helps control the expansion of the dough during baking but you can use a large round tip or just snip the end off of a piping bag.
- You can make the shells in advance for a super-quick appetizer. Freeze in an airtight container and thaw on a wire rack then bake at 300F for 10 minutes to crisp back up.
Nutrition
