Savory Cream Puffs Recipe
Ingredients
| Water | 1 Cup (16 tbs) (Cream Puff Paste:) | |
| Butter | 1/2 Cup (16 tbs) (Cream Puff Paste:) | |
| Salt | 1 Pinch (Cream Puff Paste:) | |
| All purpose flour | 1 Cup (16 tbs) (Cream Puff Paste:) | |
| Eggs | 4 standard (Cream Puff Paste:) | |
| Cream cheese | 4 Ounce (Filling:) | |
| Paprika | 1/2 Teaspoon (Filling:) | |
| Celery salt | 1 Pinch (Filling:) | |
| Chives | 1 Tablespoon, chopped (Filling:) | |
| Milk | 1/3 Cup (16 tbs) (Filling:) | |
| 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.
Chef
