Savory Cream Puffs Recipe
Looking for something to make your taste buds crave for more? This Savory Cream Puffs recipe is what you want. Use the freshest of Cheese available to get the most amazing Savory Cream Puffs. Now won't you thank me for sharing this Savory Cream Puffs recipe.
Ingredients
Cream Puff Paste:
1 cup (250 ml) water
1/2 cup (125 g) butter
Pinch of salt
1 cup (150 g) all-purpose flour
4 eggs
Filling:
4 oz. (100 g) cream cheese
1/2 teaspoon paprika
Pinch of celery salt
1 tablespoon chopped chives
1/4 to 1/3 cup (50 to 100 ml) milk
Garnish:
Stuffed olives dill pickles, walnut halves, candied cherries, strips of red pepper
Directions
To make cream puff paste, heat water, butter and salt in a medium saucepan over low heat.
When butter has melted, increase heat and bring to a boil.
Remove pan from heat; add flour all at once.
Mix with a wooden spoon to make a paste.
Return to heat and beat until mixture forms a smooth ball.
Cool.
Preheat oven to 400°F (205°C).
Grease baking sheets.
Beat eggs into cooled mixture one at a time.
Pipe or spoon mixture in small balls onto greased baking sheets.
Bake about 20 minutes or until crisp and golden brown.
Remove from baking sheets.
Cut puffs in half; cool on a rack.
To make filling, put cream cheese, paprika, celery salt and chives into a small bowl.
Beat in enough milk to give a piping consistency.
Put filling into a pastry bag fitted with a fluted nozzle.
Use two-thirds of mixture to fill cooled puffs.
Top with rosettes of remaining filling.
Add a selection of garnishes as illustrated.
When butter has melted, increase heat and bring to a boil.
Remove pan from heat; add flour all at once.
Mix with a wooden spoon to make a paste.
Return to heat and beat until mixture forms a smooth ball.
Cool.
Preheat oven to 400°F (205°C).
Grease baking sheets.
Beat eggs into cooled mixture one at a time.
Pipe or spoon mixture in small balls onto greased baking sheets.
Bake about 20 minutes or until crisp and golden brown.
Remove from baking sheets.
Cut puffs in half; cool on a rack.
To make filling, put cream cheese, paprika, celery salt and chives into a small bowl.
Beat in enough milk to give a piping consistency.
Put filling into a pastry bag fitted with a fluted nozzle.
Use two-thirds of mixture to fill cooled puffs.
Top with rosettes of remaining filling.
Add a selection of garnishes as illustrated.
