There is a distinct magic to choux pastry. It relies on the simplest of ingredients: water, butter, flour, and eggs, yet it transforms in the oven. The moisture in the dough turns to steam, causing the little mounds to puff up and become hollow, golden shells.
While often reserved for sweet cream, these puffs are designed for a savory palate. We top the shells with Parmesan before baking for a salty crust. The filling is a rich blend of cream cheese, ripe olives, and green chiles. It is creamy, tangy, and substantial. These are excellent appetizers for a gathering, offering a crisp exterior that gives way to a soft, flavorful center.
Yields: About 3 Dozen | Prep time: 30 minutes | Cook time: 30 minutes
The Puffs
The Filling
1. Make the Dough (Panade) Combine the water and butter in a medium saucepan. Bring the mixture to a rolling boil. Add the flour all at once. Stir vigorously over medium-high heat. You are looking for the mixture to pull away from the sides of the pan and form a smooth ball. This cooks out the raw flour taste and dries the dough slightly. Remove from heat.
2. Add the Eggs This step is the most important. Add the eggs one at a time, beating thoroughly with a wooden spoon after each addition. The dough will look slippery and separated at first, but keep beating until it comes back together into a smooth, glossy paste before adding the next egg.
3. Bake Preheat your oven to 400°F (200°C). Drop the dough by rounded teaspoonfuls onto ungreased baking sheets. Sprinkle the tops generously with the grated Parmesan cheese. Bake for 25 to 30 minutes. The puffs should be puffed, golden brown, and feel light for their size. Remove them to wire racks to cool completely.
4. Make the Filling In a mixing bowl, combine the softened cream cheese, chopped olives, undrained green chiles, chopped onion, and bouillon granules. Blend well until the ingredients are evenly distributed.
5. Assemble Just before serving, use a sharp knife to slice the top one-third off each puff. Spoon a generous amount of the cream cheese filling into the hollow bottom. Replace the tops and serve.
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These savory cheese puffs use a simple choux pastry shell topped with Parmesan. Filled with a rich blend of cream cheese, ripe olives, and green chiles, they are the perfect bite-sized appetizer for any gathering.