Next time you host a cocktail party or buffet, you might want to prepare savory cream puffs. they are perfect for party buffets: small, handy, easy to prepare, and above all extremely versatile. Since choux pastry tastes neutral, i.e., neither particularly sweet nor particularly salty, one can conjure up both sweet and spicy finger food from the same cream puff recipe. And you will be rewarded for your “efforts” with really pretty looking, delicious pastries 🙂 !
So that you don’t have to waste time with your hearty cream puff experiments, as I did a few years ago, I’ll tell you today about my salty cream puff recipe. The cream puff filling consists of spicy fresh cheese cream. The light and airy fresh cheese cream goes perfectly with choux pastry. We prefer the spicy profiteroles (that’s what you can also call mini cream puff) with a comparatively excellent-tasting filling. Paprika-Chili! Garlic! Or, as a unique eye-catcher and tasty icing on the cake, a combination of both.
Very important: Before it is the turn of the cream puff filling, the baked choux pastry must cool completely. Then you can use the pastry bag and the star spout again. The filling for the savory cream cheese puffs is best pepped up with small paprika cubes, fresh chives rolls or similar. You can make a two-colored cream (like toothpaste) by putting both types of fresh cheese in the pastry bag.
In case you’re wondering where my lids went: Of course, they were there too. I only ate them with the lucky little baker before I took the photos 😉 I found the savory cream puff optically much more beautiful without them.
Savory Cream Puffs
For the choux pastry
- 250 milliliters water
- 50 grams butter
- 1 tsp salt
- 150 grams flour
- 4 eggs small, rough indication, see recipe
- 1/2 tsp baking powder
For filling and decoration
- 200 grams cream cheese peperoni
- 200 grams cream cheese garlic taste
- 200 grams cream cheese herbs taste
- 0.25 pepper finely diced
- 1 tbsp chives in rolls
- Place water, butter, and salt in a saucepan and bring to the boil briefly or melt butter. Pour the flour at once (!) into the hot liquid. Stir with a (woodespoon until a large dumpling is formed and a thin white layer is formed on the bottom of the pot; “burning” takes about 1 minute. Remove the pan from the heat and let it cool down a little until the dumpling is lukewarm.
- Whisk the eggs. Gradually (never at oncstir the egg mixture into the cooled dough dumpling using a hand mixer. The resulting dough should have the coarse consistency of sponge dough, i.e., not be too liquid. If in doubt, do not use the whole egg mixture, but leave a little. Stir the baking powder into the choux pastry at the end.
- Preheat oven to 375 degrees. Cover a baking sheet with baking paper. Using a piping bag made from the dough, place large spots (or other shapes as desireon the baking tray. Leave enough space because the choux pastry rises during baking!
- Bake the cream puffs for about 20 minutes in a preheated oven. Do not open the door during this time! Cut off the lid of the ready-baked puffs still hot with scissors or a sharp knife.
- When the cream puffs have cooled down completely, put the cream cheese into a pastry bag, and sprinkle it on top. Decorate with paprika cubes and chives.