These cream puffs are so fun to make! Cream puffs are usually sweet, but today I chose to make a savory version instead.
Making choux pastry is a lot easier than you think! But there are some things to watch out for.
Here are some tips for making your choux pastry:
Measure and prepare all your ingredients/tools before starting.
Take you pan off the heat, and then add your flour. It makes a difference!
Mix your flour and butter mixture until your dough pulls away from the sides of the bowl.
Add your eggs slowly, one at a time.
Never open the oven door while your cream puffs are baking!
These are filled with a ricotta/cream cheese filling. The filling is really simple. All you've got to do is mix everything together. One thing to note: use soften cream cheese.
When filling your cream puffs, poke a hole on the bottom. With a your piping bag just fill until your cream puffs get heavy.
|Level: 👩🏽🍳👩🏽🍳|Time: 1 hour, 30 minutes|Serves: 10|
1/2 cup butter, cut into chunks
1/2 cup water
1/2 cup milk
1/2 teaspoon salt
2 teaspoons granulated sugar
1 cup all-purpose flour
1/2 cup ricotta
2 tablespoons cream cheese
1 tablespoon Parmesan
1/2 teaspoon salt
1/2 cup heavy whipping cream
Pepper to taste
Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
Melt butter, water, milk, salt, and sugar over medium heat. Take off the heat and add in all your flour. Stir until your dough pulls away from the sides of the pan.
Put this into an electric mixer and beat in your eggs one by one. Pipe 2" mounds, 3" apart on your prepared parchment paper. Bake for 20 minutes. Without opening the oven door, reduce heat to 350 degrees F, and bake for another 10-15 minutes.
Mix together your ricotta, cream cheese, Parmesan, salt, heavy whipping cream and pepper together. Pour this into a piping bag and fill your cream puffs with your filling.
The Bored Baker
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Adapted from: sallysbakingaddiction.com